Cocoa, Ricotta and Sour Cherry Cake

The cocoa, ricotta and sour cherry cake is a delicious dessert, perfect for ending a meal or accompanying afternoon tea. Here is the recipe.

Ingredients

• 250 g ricotta
• 150 g granulated sugar
• 3 eggs
• 100 g unsweetened cocoa powder
• 150 g 00 flour
• 1 packet baking powder
• 100 ml milk
• 200 g sour cherries in syrup (and a little of their syrup)
• A pinch of salt

Preparation

1. Take a bowl and beat the ricotta with the sugar until you obtain a smooth mixture.
2. Separate the egg yolks from the whites. Add the yolks to the ricotta and sugar mixture and stir well.
3. Whip the egg whites to stiff peaks with a pinch of salt and gently fold them into the mixture, being careful not to deflate them.
4. Sift the flour with the cocoa and baking powder, then add them to the mixture alternating with the milk, until you obtain a smooth batter without lumps.
5. Drain the sour cherries (reserve the syrup) and add them to the batter, stirring gently.
6. Pour the mixture into a previously buttered and floured cake pan (or lined with parchment paper).
7. Preheat the oven to 180 °C and bake the cake for about 40-45 minutes. To check doneness, you can use the toothpick test.
8. Once ready, let the cake cool before unmolding.

If you like, you can use the cherry syrup to lightly moisten the surface of the cake, adding an extra touch of flavor.

Fun Fact

Sour cherries in syrup are widely used in Italian pastry, and their combination with cocoa and ricotta creates a balance between sweet and tangy that is truly pleasing to the palate. This cake captures the flavor of tradition while being a modern preparation.