Ricotta and chocolate cake recipe of 26-07-2010 [Updated on 31-07-2018]
This cake with ricotta and chocolate cream I prepared to celebrate the graduation of my little sister in law. The base is a light sponge cake wet with a little rum and for the filling I used a very delicate ricotta cream with the addition of cream and chocolate flakes. This cake is perfect to prepare as a birthday cake perhaps by making some more particular decoration than the one I did and if put in the freezer for an hour before serving it is ideal to prepare in summer. Well, if you try this recipe let me know, good week everyone :)
How to make Ricotta and chocolate cake
Separate the yolks from the whites. In a bowl, beat the egg whites until stiff with a pinch of salt.
Separately, whip the egg yolks with the sugar until fluffy, then add the starch, 00 flour, baking powder and vanillin.When you have obtained a smooth and fluffy mixture, add the whipped egg whites
Mix with a wooden cuichhiaio with a movement that goes from the bottom up to be able to take in air.
Grease and flour a 22cm cake mold and pour the mixture into it
Bake in a preheated oven and bake the sponge cake at 180 ° for 30 minutes.
In the meantime, prepare the ricotta cream by working the ricotta with the icing sugar and a tablespoon of rum. Now add 3/4 of the chopped chocolate and mix
Add the whipped cream to the ricotta cream.
Gently mix the cream with a wooden spoon.
Once the sponge cake has cooled, cut it in two horizontally and touch the surface with your hands to collect some crumbs of sponge cake that you will use for the decorations.
Prepare a syrup by boiling the water with the sugar and rum then wet the two discs of sponge cake.
On one pour 2/3 of the ricotta cream
Level the layer of cream as much as possible then cover the filling with the second disc of sponge cake and use light pressure to distribute the filling evenly.
Cover the ricotta and chocolate cake with the remaining filling.
Decorate the cake with ricotta and chocolate cream with the crumbs of sponge cake and the chopped chocolate.
Put the cake in the fridge and serve it after at least 2 hours.
Rolled cake filled with ricotta and chocolate cream
For the filling: with an electric whisk, whisk all the ingredients well until the sugar dissolves and you have a very smooth cream.
For the dough: pour the yeast and flour into a large bowl and mix.
Then add the sugar, salt, vanilla, eggs, lemon zest and finally the melted butter.
Begin to mix everything.
At this point, add the warm milk until you get a firm and elastic mixture that will be worked for a long time, knead for about ten minutes.
Then put it to rise for about an hour and a half.
After rising, the dough will have doubled its volume.
Place it on the pastry board and pull it until you have a sheet of about 35 x 50 cm.
Spread the ricotta cream on the pastry.
Roll the pastry from the longest side.
Transfer the roll to a 28 cm diameter cake pan lined with wet and squeezed parchment paper.
First of all, separate the yolks from the whites.
Then beat the egg whites until stiff peaks. Whip the egg yolks with sugar, vanilla and finely grated citrus peel. you have to obtain a light and fluffy mixture
Finally, add the drained ricotta to the egg yolks, always whipping with the help of whips. Stir in the starch, always with a whisk, and finally the egg whites until stiff with a spatula with slow movements, from bottom to top, until a lump-free dough is obtained
Add the chocolate chips, leaving a teaspoon aside.
Pour the mixture into a greased and floured mold with starch. If you want you can also use baking paper so that it turns out of the mold, if you grease and flour the cake being of a creamy consistency it is good to serve it in a pan.
Finally add the teaspoon of chocolate chips and mix them by distributing them throughout the surface:
Bake in a static oven at 180 ° for about 45 minutes, or until the cake hardens and forms craquelé cracks and the toothpick test is dry.
Remove from the oven your creamy ricotta cake and let it cool for at least 5 - 6 hours at room temperature! before cutting the slice it must be cold!
Finally sprinkle with plenty of icing sugar!
Here is ready Ricotta and creamy chocolate cake wonderful!!
from the consistency of a mousse!
You can keep it at room temperature 3 - 5 days, if you want a fresh dessert you can keep it in the fridge! where it can be kept for 5 days!
Put the chopped chocolate in a small bowl and let it melt a bain-marie or in the microwave (you can read HOW TO MELT CHOCOLATE). Put the ricotta, sugar, eggs and melted chocolate, cooled a little, in a bowl and mix well. Add the sifted flour and the baking powder.
Mix with one spatula or with a spoon so as not to create too many lumps. Pour the mixture for the chocolate and ricotta cake into a greased and floured or oiled cake pan or with parchment paper or with RELEASE FOR CAKE MAKERS. Level the surface of the chocolate and ricotta cake and bake it in a preheated oven a 180 ° for 45 minutes approximately until it is cooked inside too, checking with a toothpick. When the cake is completely cold, sprinkle the chocolate and ricotta cake with icing sugar.
VARIANTS AND ADVICE: You can also use milk chocolate but slightly reduce the dose of sugar.
You can replace 50 grams of flour with as many of potato starch.
You can replace the ricotta with the same yogurt. If you liked this recipe you might also like it the FURBO DOUGH or even the RICOTTA AND APPLE CAKE.
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Melt the chocolate in a bain-marie and let it cool. Work the ricotta in a large bowl and add it to the chocolate (1). Whip the eggs with the sugar until you get a frothy mixture and add the bitter cocoa and ricotta. Work the ingredients well until you get a homogeneous cream. Add the eggs and mix again (2). Sift the flour and baking powder and add them to the ricotta mixture. (3) Pour the mixture into a mold, previously greased and floured, and bake at 180 ° for about 40 minutes. Check the cooking with a wooden toothpick. If nothing remains attached, it is ready.