Chocolate Ricotta Cake

Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)

These last few weeks have been a rollercoaster ride! Lots of ups and downs, a wedding and birthday, travel and fun, mixed in with one head cold, a life changing diagnosis and the stomach flu:/ Oh, but I digress…. In the midst of the carnival ride that is my life, I had the opportunity to make a birthday cake for Jason.

Chocolate Ricotta Cake
Chocolate Ricotta Cake

Jason turned 46 this year and when I think of the 28 birthdays we’ve shared, there is one element that remains constant……No fuss. He’s just not into the fanfare, the parties and the singing (ok, maybe just a little). This year, created an added challenge, when he also happened to get a nasty cold. This would be a mellow celebration, if ever there was one!

My solution? I would bake Jason a simple birthday cake from scratch. Even if his poor taste buds were malfunctioning, I figured a cake could save the day:) I had made a fantastic cake last year using ricotta cheese and almond flour. This would be the perfect base for my gluten free chocolate cake! I decided to adapt the recipe and make it my own, with the addition of a finely grated chocolate bar and some raw cacao powder.

Dark Chocolate Bar
Dark Chocolate Bar

The key to infusing rich, chocolate flavor into the cake, is to use your favorite chocolate bar. I prefer 70% semisweet cacao, which is rich and dark. Because you are mixing the chocolate into a bland mix of ricotta and almond flour, the richness of the chocolate, is tempered. It creates a balanced and lighter batter. So, even if you are not a fan of dark chocolate, I would still recommend it!

Another important element is grating the chocolate as finely as possible. I have this lovely microplane grater, which is also ideal for citrus zest, garlic and hard cheeses.

Use a microplane for the finest, grated chocolate!
Use a microplane for the finest, grated chocolate!

There is some patience required at this step, but it actually, only takes about 5 minutes of time! It’s so worth it, I promise! I also added a small amount of raw cacao powder to the mix. I recommend raw organic cacao.

Organic Cacao Powder
Organic Cacao Powder

It’s worth spending the extra money. It’s potent, unsweetened and will last a long time!

We were so excited to eat it, I barely let it cool. I added a small scoop and we enjoyed it warm. It was yummy and not too rich;) I even had it for breakfast the next day! So simple and delicious! Enjoy!

Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)
Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)
Chocolate Ricotta Cake
An easy and delicious gluten free chocolate cake!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 eggs
  2. 3/4 cup sugar
  3. 1/2 cup finely ground almond meal
  4. 1/3 cup of salted butter melted
  5. 3/4 cup whole milk ricotta
  6. 1/2 cup brown rice flour
  7. A 2 oz chocolate bar (70% dark cacao) grated
  8. 1/8 cup organic cacao powder
Instructions
  1. Whisk the eggs and sugar for a few minutes and then add the almond meal. Add the melted butter to the mixture. Add the ricotta, mixing it well. Then add the brown rice flour, grated chocolate and cacao powder. Pour the batter into a greased pie dish and bake at 350 degrees for about 20-25 minutes. You can enjoy it warm or at room temperature. The flavors seem to be more rich and flavorful at room temperature. Store any leftovers in the refrigerator for up to 3 days! Enjoy!
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