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Low-Fat Chocolate Ricotta Cake

Have you ever been on a diet when your sweets cravings are insanely hard to temper? Well, this is not a completely innocent and guilt free. Chocolate cake, mind you 🙂 But it’s certainly one of the less naughty chocolate cakes around.

Ricotta does its magic.

There is no butter or oil in the cake, and you can even use splenda or stevia instead of sugar to make it both low-fat AND low(er)-carb.

Low-Fat Chocolate Ricotta Cake

The texture is spongy and more resilient than of a traditional chocolate cake, more of a rice cake dessert. But it’s STILL a chocolate treat!

So, before the midnight cravings start to kick in, let’s see how Chocolate Ricotta Cake is made.

Chocolate Ricotta Cake - Ingredients

Ingredients:

For the cake:

1 ½ cup all purpose flour, sifted

1 ¼ cup ricotta cheese

1 cup sugar

3 eggs

½ cup chocolate chips/4 oz chocolate

¼ cup cocoa powder

2 tbsp baking powder

For decoration:

cherries/other berries/mint leaves

chocolate ganache (3 oz chocolate, 3 tbsp cream, 1 tsp butter)

OR

confectioners/powdered sugar/cocoa powder

Preparation:

Preheat the oven to 375F.

Step 1: Using a standing mixer or by hand beat the eggs with the sugar. Add ricotta cheese and beat for a minute or two until smooth creamy texture.

Low-Fat Chocolate Ricotta Cake-Step1

Step 2: Add sifted flour and baking powder to the mixer bowl. Mix the flour into the batter until it’s lumps free.

Low-Fat Chocolate Ricotta Cake-Step2

Step 3: Now, you have an opportunity to make your chocolate cake, a MARBLE chocolate cake 🙂

Simply set aside ⅓ of the batter. After that mix in the cocoa power into the remaining batter.

Low-Fat Chocolate Ricotta Cake-Step3

If you’re not marbling your cake, add the cocoa powder together with the flour on the previous step.

Step 4: Grease your baking pan first with some melted butter or using a butter stick. Sift over some flour and spread it evenly. We’ve just made a perfect non-stick surface for the cake.

Low-Fat Chocolate Ricotta Cake-Step4

For marble effect first pour ½ of chocolate mix, then white mix. Add chocolate chips to the remaining chocolate batter and use it to finish the cake.

Spread everything evenly over the form.

A non-stick form works best. But shape can very. You can use a bundt spring form (like I did) or your preferred baking mold.

Bake in a preheated oven for 30-50 minutes. It all depends on the oven. But toothpick test never fails.

Low-Fat Chocolate Ricotta Cake - Toothpick Test

Here’s who it works: after 30 minutes in the oven, stick in a toothpick in the cake and if it comes out with pieces of cake stuck to it – put it back in the oven. Check in again in 10 minutes. When your cake is ready toothpick will come out dry.

Let the cake cool down in the form before taking it out.

Low-Fat Chocolate Ricotta Cake
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
For the cake
  1. 1 ½ cup all purpose flour, sifted
  2. 1 ¼ cup ricotta cheese
  3. 1 cup sugar
  4. 3 eggs
  5. ½ cup chocolate chips/4 oz chocolate
  6. ¼ cup cocoa powder
  7. 2 tbsp baking powder
For decoration
  1. cherries/other berries/mint leaves
  2. chocolate ganache (3 oz chocolate, 3 tbsp cream, 1 tsp butter)
  3. OR
  4. confectioners/powdered sugar/cocoa powder
Instructions
  1. Preheat the oven to 375F.
  2. Using a standing mixer or by hand beat the eggs with the sugar. Add ricotta cheese and beat for a minute or two until smooth creamy texture.
  3. Add sifted flour and baking powder to the mixer bowl. Mix the flour into the batter until it’s lumps free.
  4. Now, you have an opportunity to make your chocolate cake, a MARBLE chocolate cake 🙂 Simply set aside ⅓ of the batter. After that mix in the cocoa power into the remaining batter. If you’re not marbling your cake, add the cocoa powder together with the flour on the previous step.
  5. Grease your baking pan first with some melted butter or using a butter stick. Sift over some flour and spread it evenly. We’ve just made a perfect non-stick surface for the cake.
  6. For marble effect first pour ½ of chocolate mix, then white mix. Add chocolate chips to the remaining chocolate batter and use it to finish the cake.
  7. Spread everything evenly over the form.
  8. A non-stick form works best. But shape can very. You can use a bundt (like a did) spring form or your preferred baking mold.
  9. Bake in a preheated oven for 30-50 minutes. It all depends on the oven. But toothpick test never fails.
  10. Here’s who it works: after 30 minutes in the oven, stick in a toothpick in the cake and if it comes out with pieces of cake stuck to it - put it back in the oven. Check in again in 10 minutes. When your cake is ready toothpick will come out dry.
  11. Let the cake cool down in the form before taking it out.
Notes
  1. For decoration, you have an option to go heavy (cover with chocolate ganache) or to go light (dust with confectioners sugar or cocoa powder).
Italian Recipe Book https://www.italianrecipebook.com/
For decoration, you can have an option to go heavy or to go light.

Version 1 – Chocolate Ganache with Berries: Melt chocolate chips/chocolate bar. Combine with hot cream and mix in butter, softened. Pour chocolate ganache over the cake.

Low-Fat Chocolate Ricotta Cake - Recipe

Add seasonal berries and/or fresh mint leaves.

Version 2 – Simple and Light: Using a fine strainer or sifter dust your chocolate cake with cofectioners sugar or cocoa powder. See how gorgeous it turned out on my Torta Caprese – THE Best Chocolate Almond Cake Ever.

There you have it, a simple low-fat chocolate fix 🙂

 

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