Dark Chocolate Ricotta Cake

7
Linda Dalton

By
@Stripey

I'm a lover of cheese and chocolate. And I have a sweet tooth. This loaf cake is a little lower in calories than some you might have tried, but equals any when it comes to decadence and richness. I'm convinced the dark cocoa and coffee have something to do with that.

Blue Ribbon Recipe

As I thrive to make healthier choices for 2014, I knew I would have to try this recipe the minute I saw it. This cake may be a little lower in calories, but it equals any when it comes to decadence and richness. I would proudly serve this decadent cake to guests. It is moist and creamy on the inside and a little crispy on the outside. This chocolate cake is sure to please any chocolate lover! The Test Kitchen


Rating:

★★★★☆ 6 votes

Comments:
Method:
Bake

Ingredients

Add to Grocery List

  • 2/3 c
    ap flour
  • 2/3 c
    old fashioned oats ground in spice mill or food processor
  • 1/3 c
    dark baking cocoa
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2 stick
    unsalted butter at room temp
  • 1 1/2 c
    splenda no calorie sugar substitute
  • 15 oz
    ricotta cheese, part-skim at room temp
  • 3 large
    eggs at room temp
  • 2 tsp
    pure vanilla extract
  • 3 tsp
    instant coffee powder mixed with 1/4 cup boiling water
  • 1 c
    mini chocolate chips

How to Make Dark Chocolate Ricotta Cake

Step-by-Step

  1. Pre heat oven to 350 degrees. Prepare large loaf pan (9 x 5) with cooking spray. Set pan aside and get ready to combine your dry ingredients. In medium size bowl sift flour, cocoa, ground oats, baking powder and salt. I always have a bit of the oat hull left in my strainer and I just toss it out. It's only about a T or two and you won't miss it.
  2. In large bowl mix butter and Splenda (I use my hand mixer) until smooth (about 2 or 3 minutes). Now add the ricotta, cooled coffee liquid, eggs and vanilla.
  3. Your mixture might look a little curdled at this point. No need to worry because when you add the dry ingredients, the curdled mixture becomes smooth again.
  4. Add dry ingredients in two steps and mix on low until combined. Now add the mini chips and and fold by hand to incorporate.
  5. Pour batter into prepared pan and bake 15 minutes at 350, then lower heat to 325 degrees. Bake 45 minutes more. Let cool before removing cake from the pan. Dust with powdered sugar (optional) or serve with a dollop of whipped cream (optional).

Printable Recipe Card

About Dark Chocolate Ricotta Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




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