If you have already tried ricotta and saffron cake then you already know what I'm talking about: Today I leave you the recipe for moist cake with ricotta and chocolate. I'm talking about one of the softest cakes I've ever done, no butter and yet extremely soft. It keeps a long time, but really long, just keep it after the third day in a frost bag tightly closed.
The moist cake with ricotta and chocolate is a change that I studied for the maniacs of dark chocolate: inside also it has chocolate chips and a light but persistent aroma of rum. Dark as sin and yummy for breakfast. But if you want to serve it as a dessert just serve it with a little whipped cream, mascarpone cream or vanilla ice cream. I don't want to convince you to prepare, But if I were you I'd be in the kitchen. If you love the fruity flavors, try the ricotta cake frosted lemon, Also perfect for the little ones, you can find in version VIDEO RECIPE on my YouTube channel. For the cheese lovers, Prince one of the ingredients of the Sicilian and Sardinian pastry, I suggest you take a look at all my CAKES WITH CHEESE. Have a good day!
4 comments
Hi Ada, I'll try to make it perhaps with a little rum because my daughter doesn't like alcohol in General.
I also wanted to congratulate you for winning the contest “orangeisthenewblack”. Brava!!
Hi Mariella, the rum you might not put it for nothing! And big thanks! Happy holidays, ADA
But that good with ricotta… I haven't tasted the other version you mention in the post, but I think they're both very good! Great for breakfast or snack, accompanied by a good tea.
Hi Rubina, Thanks! Are crisp and butter cakes that last a long time. The basic recipe is my mother in law but I customized to my taste! Try it! Happy holidays, ADA