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View more "Desserts & Sweets" recipes Ricotta cake with dark chocolate Recipe

Ricotta cake with dark chocolate

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tsp (10 mL) butter, softened, for greasing pan
3 tbsp (45 mL) cocoa powder, divided
1/4 cup (60 mL) butter
3 oz (90 g) dark chocolate (minimum 50% cocoa)
1 Container (300 g) Canadian Ricotta
2 eggs
1/2 cup (125 mL) sugar
3/4 cup (175 mL) milk
2 cups (500 mL) ground almonds
1 tbsp (15 mL) baking powder
1/4 cup (60 mL) sliced almonds

Yields: 8 to 10 Servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/ricotta-cake-with-dark-chocolate?source=calendar
Ricotta cake with dark chocolate true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 8 to 10 Servings

This flourless cake is inspired by the classic torte, but it’s made with Ricotta for a delightful fluffiness and smoothness. Terrific with after-dinner coffee, even better with morning coffee or tea.

  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 8 to 10 Servings

Canadian Ricotta is in the cheese category of whey cheese.


Ingredients

2 tsp (10 mL) butter, softened, for greasing pan
3 tbsp (45 mL) cocoa powder, divided
1/4 cup (60 mL) butter
3 oz (90 g) dark chocolate (minimum 50% cocoa)
1 Container (300 g) Canadian Ricotta
2 eggs
1/2 cup (125 mL) sugar
3/4 cup (175 mL) milk
2 cups (500 mL) ground almonds
1 tbsp (15 mL) baking powder
1/4 cup (60 mL) sliced almonds

Preparation

Preheat oven to 375°F (190°C). Butter a 9˝ (23 cm) springform pan. Using a fine sieve, dust the pan with half the cocoa powder.

In a small saucepan, melt butter and chocolate on low heat. Let cool.

In a large bowl, beat Ricotta with eggs and sugar for 2 minutes. Mix in cooled chocolate mixture and then milk.

In another bowl, mix ground almonds and baking powder. Gradually add this mixture to the large bowl while stirring.

Spread batter into the pan, sprinkle with sliced almonds and bake in the oven for 50–60 minutes or until cake springs back when you lightly press it with your finger.

Let cool in the pan. Unmould and serve warm or cold, sprinkled with remaining cocoa powder.

114 people love this recipe.

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Canadian Ricotta is in the cheese category of whey cheese.

Canadian Ricotta is in the cheese category of whey cheese.

Nutritional Info

Per serving
Energy: 339 Calories
Protein: 10 g
Carbohydrate: 22 g
Fat: 25 g
Fibre: 2.6 g
Sodium: 202 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 21 % / 236 mg
Vitamin E: 58 %
Magnesium: 33 %
Riboflavin: 25 %
Phosphorus: 22 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 2/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

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