Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Ricotta and cocoa cake
This cake combines the creaminess of ricotta with the rich flavour of cocoa, creating an irresistible dessert for any occasion.
- Difficulty
- Medium
- Prep Time
- 30 min
- Cook Time
- 35 min
- Servings
- 6 people
Ingredients
- Bitter Cocoa Powder, 30 g
- Nonna's Vanilla yeast, 1 bag
- Pure Vanillin (Box of 50 Double Sachets), to taste
- Powdered sugar (125 g bag), to taste
- flour 00, 150 g
- ricotta cheese, 250 g
- eggs, 3
- sugar, 120 g
- vegetable oil, 60 g
Method
Beat the eggs with the sugar and vanillin until light and fluffy. Add the oil and ricotta, mixing well.
Fold in the flour, cocoa powder, and baking powder previously sifted together, stirring until smooth.
Pour the batter into a baking tin lined with parchment paper.
Bake at 180°C (350°F) for 35 minutes.
Allow to cool completely, then dust with icing sugar before serving.
Fold in the flour, cocoa powder, and baking powder previously sifted together, stirring until smooth.
Pour the batter into a baking tin lined with parchment paper.
Bake at 180°C (350°F) for 35 minutes.
Allow to cool completely, then dust with icing sugar before serving.
