Wednesday, March 19, 2014

So Sweet: Chocolate-Ricotta Cake

Chocolate cake does often feel a bit dry. But because it is marbled with a creamy ricotta mixture, this isn't the case with this cake. I did had to get used to it a bit, but I decided it was good ;) The recipe is from the book Rudolph's Bakery, the man behind the Dutch 24-kitchen channel. I already cooked a lot from that channel, and Rudolph does both cooking and baking. His recipes are often easy, all though he also has recipes for advanced bakers. But because those are time consuming and I don't have enough energy for that, I stick with the simple recipes, like this cake.

Chocolate-Ricotta Cake 

Chocolate Mixture:
- 125 gr flour
- 45 gr cacao powder
- 190 gr butter, on room temperature
- 220 gr sugar
- 2 eggs, on room temperature

Ricotta Mixture:
- 250 gr ricotta
- 50 gr sugar
- 1 egg, on room temperature

Mix flour and cacao powder together with a spoon. Mix in another bowl, the butter with the sugar. Add the eggs 1 by 1. Then add the dry mixture. Don't over mix.

Beat the ricotta with sugar and egg. Add this to the bowl with the chocolate mixture and stir them gently until they are swirled. Cover a cake tin with a baking sheet. Pout the mixture in. And bake for about 45-60 minutes (depending on your oven) in a pre heated oven on 180 degrees.

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