This cake is nothing short of decadent. Created by Claudia at Mon Petit Bistrot and adapted by Chiara at La Pancia Del Lupo, this recipe produces a molten cheese-cake like confection that is conveniently gluten free, making it one of our go-to chocolate desserts to serve at any gathering. Supple, smooth, and ferociously chocolatey there really is nothing more we could want in a chocolate cake. The richness of the dark chocolate and ricotta subdues the sweetness while a speckling of chocolate chips offer moments of soft melted goodness resulting in a sophisticated treat that captures the flawlessly simplicity of Italian cuisine. It's sinfully delicious. (the recipe below has been translated from the original Italian)
MARTEDÌ 17 MARZO 2015
A dessert that comes directly from the kitchen of mon petit bistrot , Claudia, a blogger that I adore for her refinement and elegance that can be seen in her photos.
An all chocolate cake without butter and flour, but with my beloved ricotta ......
With a few steps you will get pure pleasure.
Ingredients for a 20 cm cake
200gr. of ricotta cheese
30gr. of rice starch
75gr. of sugar
40gr. of chocolate chips
160gr. of eggs
150gr. 70% dark chocolate with
butter and cocoa powder for dusting the pan
Preheat the oven to 180ºC and grease a 20cm pan. Dust the pan with cocoa and tap out excess. Separate the egg yolks from the whites, whip the egg yolks with the sugar with an electric whisk until the mixture is light and fluffy. Add the ricotta, the melted and cooled chocolate, the previously sifted rice starch and the chocolate chips. Mix everything well and lastly add the whipped egg whites, stirring gently from the bottom up to avoid disturbing the batter. Pour everything into the pan and bake at 180 ° static oven mode and cook for 35/40 minutes. Turn the oven off and let the cake cool in the oven.
Serve with a very light sprinkle of Maldon salt.