Walnut Ricotta Chocolate Cake
This delightful Ricotta and Chocolate Savarin recipe combines the creamy richness of ricotta cheese with the irresistible sweetness of chocolate, creating a moist and flavorful dessert. With the perfect balance of textures from the crunchy walnuts and velvety chocolate, each bite is a delightful experience. Enjoy this indulgent treat that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- (For a 18 cm Savarin mould)
- 200gr 00 grade flour
- 250gr ricotta cheese
- 2 eggs
- 150gr caster sugar
- 1 tablespoon baking powder
- 100gr chopped walnuts
- 70gr chopped chocolate(or chocolate chips)
- 1-2 tablespoons of olive oil (not extra virgin as it might taste too strong)
- a pinch of salt
Instructions
- Beat the eggs with the sugar and the pinch of salt until foamy and white
- Add the ricotta and keep whisking
- Incorporate the flour and baking powder a little at the time until smooth.
- Using now a wooden spoon, add the walnuts, oil and chocolate, mix well.
- Grease the Savarin mould with butter, dust with flour and pour the mixture evenly into it.
- Bake in a preheated oven at 180C for 30-40 minutes.
Yield
Serves 6
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