Flourless Dark Chocolate Ricotta Cake with Amaretti: A Luxuriously Sweet Heart Treat

Flourless Dark Chocolate Ricotta Cake with Amaretti: A Luxuriously Sweet Heart Treat

This flourless dark chocolate and ricotta cake is a sumptuous delight, fusing the rich, deep flavors of dark chocolate with the creamy, smooth texture of ricotta. Enhanced with the crushed sweetness of amaretti cookies and a hint of lemon zest, this cake offers a sophisticated flavor palette. This is a perfect dessert for those who love indulgent and comforting treats.


Why you'll love it:

The flourless nature of the cake makes it exceptionally moist and dense, providing a rich and satisfying experience in every bite. The incorporation of beaten egg whites gives it a lighter, airier texture that contrasts nicely with the intensity of the dark chocolate. This dessert is not only delicious, but also a great option for those looking for gluten-free alternatives without compromising on taste.

Perfect occasion:

Ideal for special occasions such as birthdays, holidays or any festive event where you want to impress your guests. This cake also serves as the perfect finish to a romantic dinner or as a luxurious treat to enjoy on a cozy evening. It's a versatile dessert that pairs wonderfully with a cup of espresso or a glass of your favorite dessert wine.

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Decorating Tips:

For an elegant presentation, sprinkle the cake with powdered sugar or cocoa powder before serving. Garnishing with a few whole amaretti cookies and fresh raspberries or strawberries can add visual appeal and a touch of freshness. If you're serving it at a gathering, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an even more indulgent experience.


  • 500 g fresh ricotta
  • The zest of a lemon
  • 180 g of sugar
  • 60 g crushed amaretti biscuits
  • 4 egg yolks
  • 4 egg whites, beaten to stiff peaks
  • 200 g melted dark chocolate
  • 8 g of baking powder
  • Chocolate chips for garnish (optional)
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  1. Prepare the cake pan:
    • Butter and lightly flour a 22 to 24 cm cake tin.
  2. Mix the dough:
    • In a bowl, whisk the egg yolks with the sugar and lemon zest until frothy.
    • Add the ricotta and mix until smooth and free of lumps.
    • Stir in the crushed amaretti, baking powder and melted chocolate until well combined.
    • Gently fold in the beaten egg whites from bottom to top to keep the mixture fluffy.
  3. Bake the cake:
    • Pour the batter into the prepared pan. Optionally sprinkle chocolate chips on top.
    • Bake in a preheated oven at 170°C (338°F) for approximately 50-55 minutes.
    • After baking, turn off the oven, open the door slightly and let the cake sit in the hot oven for an additional 15 minutes.
  4. Serve:
    • Let the cake cool completely before serving. Enjoy this luxurious treat prepared with love and care.
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This cake promises a deeply satisfying dessert experience, as delicious to the palate as it is to the soul.

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