Stracciatella Cake: I decided to call this very fluffy chocolate and cream cake that hides an interior of ricotta cream and chocolate chips. I opted for a donut mold, that makes stracciatella cake even more beautiful once cut. I assure you that this recipe is very simple to prepare and beginner-proof. Guaranteed success, because I balanced it perfectly and you'll get a soft dessert like a plumcake, with an intense taste of dark chocolate, with a creamy heart.
If you love chocolate cakes don't miss all my favorite chocolate recipes, an ingredient that I love, don't miss my article about 23 MUST-SEE RECIPES FOR CHOCOLATE CAKES, among which:
- the CHOCOLATE BUNDT CAKE
- the FONDANT WITH RASPBERRIES
- the MAGIC CAKE WITH CHOCOLATE, with three textures in a single dough
- delicious Crumbled CHOCOLATE
- the NEW YORK CHEESE CAKE WITH CHOCOLATE
I did not use cocoa but a whole bar of dark chocolate with 72% cocoa to obtain an intense taste and accentuated softness, given the presence of cocoa butter. I preferred to use a little’ less sugar than usual to leave the intense and bitter taste of chocolate intact, also because I sweetened the cottage cheese.
With the advanced dough I also prepared some muffins with ricotta heart: they had an extraordinary success with my granddaughter, so I suggest you prepare them for your kids too .
250 grams of double zero flour
3 whole eggs
120 grams of sugar
a sachet of baking powder (16 grams)
100 grams of dark chocolate 72% (a whole tablet)
a pinch of fine salt
250 ml of cream
20 milliliters of grappa, rum or other liquor
300 grams of ricotta cheese
50 grams powdered sugar
chocolate chips, to taste
icing sugar to decorate the cake, to taste
Stracciatella cake is very simple to prepare. First whip the cream to snow not too firm and put it in the refrigerator. Preheat the oven to 180 degrees static. Grease and flour the mold you've chosen, I decided to use a donut mold of the Nordic Ware purchased on Amazon, that guarantees me perfect cooking.
Melt the dark chocolate in a bain-marie or microwave and let it cool
Put whole eggs in a bowl with sugar and salt. Whip with electric whips until the mixture has tripled in volume and becomes frothy and whitish. Add the sifted flour with the yeast, alternating it with melted chocolate and continue blending until you incorporate all the flour and all the chocolate. Also combine the grappa or liqueur you have chosen.
Add whipped cream to the mixture, mixing with a spatula to incorporate it perfectly.
Work in a bowl the ricotta with icing sugar until reduced to cream, then add the chocolate chips. Pour half the dough into the buttered and floured mold, then spread over the dough the cottage cheese with the chocolate chips, finally cover with the remaining dough. Bake in an oven that is already 180 degrees hot, placing the tortiera at half height, for 40 minutes or until the cake is swollen and, inserting a toothpick in the center of the cake, will not dry.
Churning out, flip over on a staple and let cool completely. Stracciatella cake is perfect for a snack, accompanied by a simple glass of cold milk. Bon appétit!