Dark Chocolate Ricotta Cake with Almonds and More Yummy Goodness
This gluten-free ricotta cake has rich dark chocolate and nutty almond textures to create a fudgy slice of heaven—perfect for any dessert table.
Equipment
- 1 Springform pan 9-inch
Ingredients
Cake Ingredients
- as needed Softened butter or cooking spray for greasing the springform pan
- 1 tablespoon Cocoa powder for dusting pan
- 5 tablespoons Butter for melting with chocolate
- 4 oz Dark chocolate at least 50% cocoa
- 1 454g container Ricotta cheese full fat recommended
- 2 Large eggs
- 1 Egg yolk extra for richness
- 0.75 cups White sugar
- 2 cups Ground almonds
- 1 tablespoon Baking powder
- 0.25 cups Whole almonds roughly chopped for topping
- 1 tablespoon Cocoa powder extra for batter depth
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and dust with cocoa powder to prevent sticking.
- Melt butter and dark chocolate in a heatproof bowl over simmering water until smooth and glossy. Let cool slightly.
- In another bowl, mix ricotta with eggs and egg yolk until smooth. Add sugar and blend completely.
- Gently stir melted chocolate mixture into ricotta mixture until combined.
- Fold ground almonds and baking powder into the batter carefully to keep mixture light.
- Pour batter into prepared pan. Smooth top with spatula and sprinkle with whole almonds and cocoa powder.
- Bake for 40 minutes. Center should be set but still moist. Toothpick should come out with a few moist crumbs.
- Cool in pan for 10 minutes. Remove sides and cool completely on wire rack before serving.
Notes
Store leftovers wrapped in fridge for up to 4 days. Freeze if needed—wrap well and thaw overnight in fridge.