Description
A deeply fudgy, incredibly moist Italian-inspired chocolate cake made with ricotta and almond flour. One bowl, no fuss, and it tastes like it came from a bakery.
Ingredients
250g (1 cup) fresh ricotta, well drained
250g (1 1/4 cups) granulated sugar
3 medium eggs
110g (1 stick / 1/2 cup) unsalted butter, melted and cooled
1 teaspoon pure almond extract
85g (2/3 cup) all-purpose flour
85g (2/3 cup) almond flour
85g (2/3 cup) dark unsweetened cocoa powder
16g (1 tablespoon) baking powder
Pinch of salt
Powdered sugar for dusting
Toasted sliced almonds for topping (optional)
Instructions
1. Preheat oven to 180°C (356°F). Grease an 8-inch round cake pan and line the base with parchment paper.
2. Drain ricotta well in a fine mesh strainer for 15 minutes if it is very wet.
3. Beat ricotta and sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
4. Add eggs one at a time, beating well after each. Mix in almond extract.
5. In a separate bowl, sift together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt.
6. Fold dry ingredients into the ricotta mixture until almost combined. Add melted cooled butter and fold until smooth. Do not overmix.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
9. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
10. Dust with powdered sugar and top with toasted sliced almonds before serving.
Notes
Drain the ricotta well before using. Excess moisture makes the cake gummy rather than fudgy.
Use a kitchen scale for accuracy; cocoa and almond flour measurements vary significantly by cup.
Do not overbake. A toothpick with a few moist crumbs is perfect.
For gluten-free: replace all-purpose flour with an equal weight of additional almond flour.
Store at room temperature covered for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g