Indulge in this moist, flourless Italian ricotta and cocoa cake.

Torta di ricotta e cacao senza farina

Discover the magic of Italian recipes with this flourless ricotta and cocoa cake. This dessert is a dream come true for lovers of simple, melt-in-your-mouth sweets. Without any flour, it boasts a moist, velvety texture reminiscent of the classic Torta Tenerina. The gentle flavor of ricotta perfectly complements the rich intensity of cocoa, making it an irresistible treat. Plus, being butter-free, it’s lighter and more inviting!

This clever and light recipe is ideal for those short on time but craving a homemade indulgence. Naturally gluten-free, serve this cake with a dusting of powdered sugar or a dollop of whipped cream for a simply delicious dessert!

Explore More Variations

• Cocoa Cake Without Butter
• Cocoa, Ricotta, and Sour Cherry Cake
• Cocoa Tart with Ricotta and Chocolate Cream
• Soft Chocolate and Ricotta Cake

Ingredients

• 300g Ricotta Cheese
• 100g Sugar
• 50g Unsweetened Cocoa Powder
• 3 Large Eggs
• 1 Teaspoon Vanilla Extract
• 1 Pinch of Salt

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, combine the ricotta cheese and sugar. Mix until smooth and creamy.
3. Add the cocoa powder, vanilla extract, and a pinch of salt. Mix well until fully incorporated.
4. Separate the egg whites from the yolks. Add the yolks to the ricotta mixture and blend until smooth.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Gently fold the beaten egg whites into the ricotta mixture, being careful not to deflate them.
7. Pour the batter into a greased and lined cake tin.
8. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
9. Allow the cake to cool before serving.

For an extra touch, sprinkle with powdered sugar or serve with whipped cream.

Total Time: 50 minutes

Cuisine: Italian