G. Giustolisi
Chocolate cakes satisfy everyone’s palate, and are invigorating for the cold weather. These small cakes are slightly moist because of the ricotta cheese. The choices in chocolate cake recipes are endless, however one simple ingredient can change the flavor and these cakes are one of the best examples.
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Dark Chocolate Ricotta and Almond Cakes
- Total Time: 40 mins
- Yield: 8 -10 cakes
Description
Make these sweet dark chocolate ricotta almond cakes on a cold winter day. They’re the perfect small bite to brighten any mood.
Ingredients
- 2 large organic free range eggs
- 100 g 3 1/2 oz raw coconut sugar
- 80 ml 3 fl oz mild extra virgin olive oil (or 100 ml (3 1/2 fl oz) organic cold-pressed sunflower oil)
- 100 g 3 1/2 oz ricotta cheese
- 300 g 11 oz whole-wheat Farro flour, sifted
- 15 g 1/2 oz organic baking powder
- 100 g 3 1/2 oz chopped toasted almonds
- 100 g 3 1/2 oz melted dark chocolate 70%
Instructions
- Preheat the oven to 180°C (350°F).
- Whip the eggs with the sugar until the mixture is light and fluffy. Add the oil, ricotta cheese, flour and baking powder, and mix.
- Add the almonds and most of the melted chocolate, reserving a little for coating.
- Pour the dough into mini molds.
- Cook for 25 minutes.
- When cool, cover the cakes with the reserved melted chocolate.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
Frequently Asked Questions
Can I use a different type of cheese instead of ricotta in the Dark Chocolate Ricotta and Almond Cakes?
While ricotta is key for the moisture and texture, you can try mascarpone for a creamier result, but it will alter the flavor profile.
What type of chocolate should I use for the Dark Chocolate Ricotta and Almond Cakes?
Use high-quality dark chocolate with at least 70% cocoa for the best flavor and richness in your cakes.
How can I ensure my almond flour is properly incorporated into the Dark Chocolate Ricotta and Almond Cakes?
Make sure to sift the almond flour before measuring, as this helps prevent clumping and ensures even distribution in the batter.
