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Chocolate biconate ricotta cake

ingredients

servings

10

Chocolate chips

80 grams

Full fat milk

6 spoons

Cacao powder

1 spoon

Baking powder for desserts

8 grams

Eggs

3 unit

White sugar

250 grams

Ricotta cheese

250 grams

Type 00 wheat flour

300 grams

Vanilla extract

1 teaspoon

Desserts from Italy

Chocolate biconate ricotta cake

Chocolate biconate ricotta cake

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chocolate biconate ricotta cake

A delightful two-tone dessert pie at the right spot ideal for breakfast or snack of large and small

Chocolate biconate ricotta cake step 1

step 1

Tools: Mold, I used a donut die of 22 cm diameter 10 cm high, electric or planetary whips with whips, lozen-pots, a bowl

Chocolate biconate ricotta cake step 2

step 2

Place the whole eggs in the container at room temperature and start mounting them at maximum speed

Chocolate biconate ricotta cake step 3

step 3

When they begin to foam, add sugar a little at a time and continue to assemble as long as the sugar is melted and the eggs will be beautiful swollen and white

Chocolate biconate ricotta cake step 4

step 4

Now add ricotta, vanilla extract and start the low speed whips, work the mixture, ricotta must be mixed well.

Chocolate biconate ricotta cake step 5

step 5

Take the yeast flour and sift all of it into egg and ricotta compound, rest your whips and work again, always at low speed, adding 1 cup and 1/2 of milk.

Chocolate biconate ricotta cake step 6

step 6

Turn off the whips and with the lick pots collect all the mixture well

Chocolate biconate ricotta cake step 7

step 7

Turn on the oven at 180 ° C, and as it goes into the temperature, continue with the preparation.

Chocolate biconate ricotta cake step 8

step 8

Divide the dough in two parts and let it go white and add 40 gr of dark chocolate drops.

Chocolate biconate ricotta cake step 9

step 9

On the other hand, add slicing a tablespoon of bitter cocoa and the remaining drops of chocolate mixed.

Chocolate biconate ricotta cake step 10

step 10

The dough of the cake is ready ... unge the mold pour the chocolate mixture and then over the white and bake for 45 minutes do the stitch proof, I recommend it must go out dry.

Chocolate biconate ricotta cake step 11

step 11

Once baked, wait for half an hour before removing it from the mold and then let it cool on a grater, you can use it either or sprinkled with icing sugar to you the choice .... Good breakfast !!!

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