Chocolate Cake Stuffed with Ricotta

Ricotta was on sale a few weeks ago so I bought two packages. One of them went straight into a chocolate cake. The original recipe is from a French magazine, where the cake is baked in a bread baking pan, but it would be very low so I made it in a round pan. Chocolate Cake Stuffed with Ricotta is very chocolate-y and, thanks to creamy ricotta filling in the middle, it is soft as well. Something like a brownie cheesecake, but not completely. Chocolate cake really resembles to brownies, it is denser, therefore you better use spatula dipped in water to make it more spreadable. Ricotta filling is also baked and its creaminess is a nice match to the chocolate cake. When it comes to its design, the cake looks interesting since there is filling between the chocolate cake. It is tasty and done in a minute.

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Chocolate Cake Stuffed with Ricotta

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hrs 10 mins

 

Chocolate cake that resembles to brownies, stuffed in the middle with ricotta

Servings: 10 pieces

Ingredients

• Cake:
• 80 g butter
• 150 g dark chocolate
• 2 eggs
• 80 g crystal sugar
• 100 g all-purpose flour
• ½ packet of baking powder (6 g)
• 100 ml milk
• Ricotta filling:
• 1 egg
• 50 g icing sugar
• 2 tbsp all-purpose flour

Instructions

1. Cake:
2. Melt the chocolate with the butter in water bath or in a microwave.
3. Stir well and let it cool.
4. Incorporate eggs, sugar, flour mixed with baking powder and milk into cooled mixture.
5. Stir well.
6. Ricotta filling:
7. Mix the ricotta with the egg, the icing sugar and the flour.
8. Stir well.
9. Pour the half of the chocolate cake batter in the baking pan covered with baking paper.
10. Spread the batter evenly.
11. Put the whole ricotta filling on the batter and spread it evenly too.
12. Put the second half of the chocolate cake on the filling and spread it evenly. Since the cake batter is denser, use a spatula dipped in water to make it more spreadable.
13. Bake at 180 degrees for about 40 minutes.

Recipe Notes

• Baking pan – 23 cm
• Recipe adapted from Gourmand no. 391

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