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Decadent Double Chocolate Ricotta Cake with a Healthy Twist

Decadent Double Chocolate Ricotta Cake with a Healthy Twist

This decadent double chocolate and ricotta cake combines the richness of dark chocolate with the lightness of ricotta and the natural sweetness of banana. Using healthier alternatives like erythritol and a blend of rice and coconut flours, this cake offers a guilt-free indulgence that doesn't compromise the luxurious taste of double chocolate. The texture of the cake is wonderfully moist, thanks to the addition of mashed banana, which also adds a subtle sweetness.

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Why you'll love it: Chocolate lovers will enjoy the deep, satisfying flavor of this cake, which contains both cocoa powder and melted dark chocolate for a rich chocolaty experience. The inclusion of ricotta cheese adds a creamy texture without the heaviness of traditional fats, making each slice both nourishing and light. This cake is perfect for those looking for a healthier dessert option that is still indulgent.

Perfect occasion: This cake is ideal for celebrations, especially when you want to offer a special dessert without deviating from healthier eating habits. It's perfect for birthday parties, intimate gatherings or any other occasion that calls for a decadent treat. Its elegant appearance and rich flavor also make it suitable for parties and special events.

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Decorating Tips: Sprinkle the top of the cake with additional powdered sugar or cocoa powder to enhance its visual appeal. For a more elaborate decoration, drizzle melted chocolate on top and garnish with fresh berries or a sprinkle of grated coconut. A dollop of whipped cream or a scoop of vanilla ice cream on the side can perfectly complement the chocolatey richness.

Ingredients:

  • 1 egg
  • 1 ripe banana, mashed
  • 25g erythritol or sugar
  • 30 g melted dark chocolate
  • 15g unsweetened cocoa powder
  • 20g potato starch
  • 45g rice flour
  • 45g coconut flour
  • 7g of baking powder
  • 80g ricotta cheese

Recipe Instructions:

  1. Prepare the dough:
    • Using an electric mixer, beat the egg with the erythritol for about 6 minutes until the mixture is light and fluffy.
    • Sift together the cocoa powder, baking powder, potato starch, rice flour and coconut flour, adding a pinch of salt. Mix until everything is well combined.
  2. Add the Ricotta and chocolate:
    • Stir in the ricotta, melted dark chocolate and banana puree until the mixture is smooth.
  3. Bake the cake:
    • Pour the batter into an 18cm cake tin lined with baking paper.
    • Bake in a preheated oven at 180°C (356°F) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and serve:
    • Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
    • Serve as is or with your choice of toppings for added flavor and flavor.

Enjoy this delicious, decadent double chocolate and ricotta cake, where health meets indulgence in each soft, chocolatey slice!

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