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Light and creamy chocolate semolina cake: a healthier dessert with ricotta and cocoa

Light and creamy chocolate semolina cake: a healthier dessert with ricotta and cocoa

Treat yourself to a healthier version of the traditional dessert with this light and creamy chocolate semolina cake. Made with semolina and light ricotta, this cake is infused with rich cocoa and sprinkled with chocolate chips, providing a creamy texture without excess fat. A hint of cinnamon enhances the chocolate, creating a warm and inviting flavor profile.

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Why you'll love it: This cake is perfect for those who are health conscious but still crave a rich and satisfying dessert. The combination of light ricotta and semolina provides a pleasant, soft but substantial texture, making each bite deliciously creamy. The addition of cinnamon not only complements the cocoa but also adds a layer of complexity to the flavor.

Perfect occasion: This cake is ideal for any gathering where you want to offer a sophisticated but guilt-free dessert option. It's great for family dinners, special occasions, or as a holiday treat. Its sleek, lightweight profile makes it suitable for both casual and formal environments.

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Decorating Tips: Sprinkle the cake with a little powdered sugar or cocoa powder before serving to add a touch of elegance. Garnishing with a few extra chocolate chips or a drizzle of chocolate sauce can enhance its visual appeal and add a little more indulgence. A pinch of cinnamon or a few fresh berries next to each slice can also brighten up the presentation.

Ingredients:

  • 250 ml of skimmed milk
  • 200 ml of water
  • A pinch of cinnamon powder
  • 90 g of semolina
  • 2 eggs
  • 100 g erythritol or sweetener of your choice
  • 120 g light ricotta
  • 20 g unsweetened cocoa powder
  • 50 g of chocolate chips
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Recipe Instructions:

  1. Prepare the semolina mixture:
    • In a saucepan, bring the milk, water and cinnamon to a boil.
    • Gradually add the semolina to avoid lumps and cook for 3 to 4 minutes until the mixture thickens. Let cool.
  2. Prepare the ricotta cream:
    • Whisk the eggs with the erythritol until frothy. Stir in ricotta and cocoa powder until smooth. Finally, add the chocolate chips.
  3. Mix and bake:
    • Mix the cooled semolina mixture with the ricotta cream, mixing gently to maintain a light texture.
    • Pour the dough into an 18 cm round mold lined with baking paper.
    • Bake at 175°C (347°F) for 60 minutes. Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes.
  4. Serve:
    • Let the cake cool completely before slicing. Serve at room temperature or chilled for a refreshing treat.
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Enjoy this delicious light and creamy chocolate semolina cake, where traditional flavors meet modern health-conscious adaptations for a dessert that is as nutritious as it is delicious!

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