Cocoa and Ricotta Cake

The cocoa and ricotta cake is a delicious dessert that combines the softness of ricotta with the intense flavor of cocoa. Here is the recipe to prepare it.

Ingredients

• 250 g ricotta
• 200 g sugar
• 150 g 00 flour
• 50 g unsweetened cocoa powder
• 3 eggs
• 100 g softened butter
• 1 packet baking powder
• 1 pinch of salt
• Powdered sugar (for decoration)

Preparation

1. Take a bowl and beat the ricotta with the sugar using an electric whisk until you get a creamy mixture.
2. Add the eggs one at a time, mixing well after each addition.
3. Incorporate the softened butter into the mixture and continue mixing.
4. In another bowl, sift together the flour, cocoa, salt, and baking powder, then add these dry ingredients to the wet mixture, stirring gently until you get a homogeneous batter.
5. Prepare a cake pan about 24 cm in diameter, greasing and flouring it, or lining it with parchment paper.
6. Pour the batter into the pan and level the surface with a spatula.
7. Bake in a preheated oven at 180 °C for about 35-40 minutes. Always do the toothpick test before removing it from the oven: it should come out clean when inserted into the center of the cake.
8. Let the cake cool before unmolding it.
9. Once cooled, dust with powdered sugar before serving.

Trivia

The cocoa and ricotta cake is a versatile dessert: depending on preferences, you can add flavors to the ricotta such as grated lemon or orange zest, or enrich the batter with chocolate chips or chopped dried fruit for a crunchy touch. This cake is also excellent served as a base for a filled cake with creams or ganache.