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Light chocolate cake without butter

Very soft and with an intense taste

by Ada Parisi
5 min read
Torta al cioccolato senza burro

The light chocolate cake without butter is one of those desserts that make you and you will make continuously. Is’ soft and has an intense taste of chocolate thanks to the presence of both high quality dark chocolate and with a minimum of 70% cocoa, and bitter cocoa powder. Butter is replaced by cottage cheese, for me strictly sheep, but you can also use that vaccine if you prefer. Ricotta is also the protagonist of the decoration of the dessert, a grill made simply with ricotta and icing sugar, that in the oven becomes golden. Of course you can also omit it.

Chocolate cake without butter is a simple dessert, genuine and good. Perfect for breakfast, to be soaked in milk, or a snack with a cup of hot tea. Or, if you really want to exaggerate, with a cup of mine PERFECT HOT CHOCOLATE. It's part of those cupboard sweets that I love very much, both with and without fruit inside. First of all the APPLE CAKE MOTHER (even in video recipe), followed by RICOTTA AND APPLE CAKE, from that RICOTTA AND SAFFRON, from CARROT AND ORANGE CAKE, from SPICY PEAR CAKE. In short, they are simple desserts to make, mostly “all in one bowl”, without creams or other perishable ingredients. And that therefore they are stored for a long time in a cool and dry place, ready to illuminate many delicious breakfasts.

At this point I let you read in peace this simple recipe and I wish you a good day.
Chocolate cake without butter

Torta al cioccolato senza burro

LIGHT CHOCOLATE CAKE WITHOUT BUTTER

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

220 grams of flour 00

100 grams of 70% dark chocolate

30 grams of unsweetened cocoa powder

150 grams of caster sugar

a pinch of cinnamon

250 grams of fresh sheep's ricotta

3 whole eggs

16 grams of baking powder for cakes

a pinch of salt

butter and flour, just enough for the cake Pan

FOR DECORATION:

80 grams of ricotta cheese

15 grams of icing sugar

Procedure

Chocolate cake without butter

Preparing the light chocolate cake without butter is very simple. First you have to preheat the oven to 180 degrees static. Melt the chocolate in a bain-marie or in the microwave.

Break the eggs into a bowl, add the granulated sugar and whip with an electric whisk until the mixture is white and frothy. It will take about 10-12 minutes.

Add the ricotta slowly and keep working the mixture, then add the ground cinnamon and salt, and then the melted and warm dark chocolate, always blending. Finally, add flour, yeast and bitter cocoa sifted together, mix until a homogeneous mixture. If the dough is too dense, you can add a few tablespoons of milk.

Grease and flour the cake tin and pour the dough. If you want to decorate the cake, you simply have to mix the ricotta with the icing sugar, put the mixture in a pastry bag and decorate the cake as you like. With a grid, an inscription, a heart. Bake in a preheated oven for about 40 minutes or until a toothpick, tucked in the middle of the cake, will not come out perfectly dry. Remove from oven and cool on a wire rack. Bon appétit!

 

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2 comments

Silvia February 24, 2022 - 11:27

Hi Ada! I will make this cake as soon as possible. I did not understand: the addition of dark chocolate is mentioned twice, means that one part should be chopped and the other melted or what? thanks thank you always, of an answer and your fantastic recipes. A warm greeting! Silvia

Reply
Ada Parisi February 24, 2022 - 11:46

Hello Silvia! My mistake, I wrote the same ingredient twice, now the text is correct thank you. Let me know, a warm greeting. ADA

Reply

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