Flourless ricotta and cocoa cake
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 6
- Cost: Low
PRESENTATION
If you ever find yourself wandering through the beautiful streets of Emilia-Romagna, you might just stumble upon the really, really good flourless ricotta and cocoa cake—especially in Ferrara, where the well-known torta tenerina comes from. And seriously, this cake is such a treat. It’s unbelievably moist and velvety. And to be honest, it’s achieved without any flour or butter. I mean, the fresh ricotta and rich cocoa combo creates a bold chocolate flavor that's intense yet light. Pretty much, it’s a popular choice in Northern Italy when folks crave something sweet but not too heavy.
This gluten-free chocolate cake is perfect for almost everyone—comes together quick when you’re up for something special yet simple. Each bite is tender and just melts in your mouth, with that mellow creaminess from the ricotta. For sure.
In Emilia-Romagna, many enjoy their flourless chocolate cake with a dusting of powdered sugar or a topping of fluffy whipped cream. For extra comfort. Unlike a dense brownie or your typical sponge cake, this dessert stays light and a bit airy thanks to the ricotta. And look, the deep cocoa notes are perfectly balanced by the creamy cheese, so it’s never overpowering. This gluten-free dessert is ideal for those who dig flourless baking or just want something different from the usual cakes. And yeah, it pairs beautifully with a cup of coffee in the afternoon or wraps up dinner with friends.
People adore how easy it is to make. Every slice feels like a small indulgence without being too much. For anyone seeking a flourless cake recipe with Italian charm, this cake is a definite winner—sweet, moist, and bursting with flavor. It provides all the comfort you’d expect from a genuine ricotta dessert. Seriously good. It's a wonderful way to bring a bit of Italy into your home, celebrating the simplicity and richness of Northern Italian cuisine.
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INGREDIENTS
- for an 8-inch pan
- Cow's milk ricotta cheese 3 cups (750 g)
- Sugar 1 cup (200 g)
- Eggs 4 oz (110 g) - 2 medium
- Cornstarch 6 ¼ tbsp (50 g)
- Unsweetened cocoa powder 1.5 oz (40 g)
- Vanilla extract 1 tsp
- For dusting
- Powdered sugar to taste
How to prepare Flourless ricotta and cocoa cake
To prepare the flourless ricotta and cocoa cake, first beat the ricotta with a whisk 1. In the same bowl add the sugar 2 and vanilla extract 3.
Also add the eggs 4, the cornstarch 5 and the sifted cocoa 6. Mix well to avoid lumps.
Transfer the mixture into an 8-inch pan, previously buttered and lined with parchment paper 7. Smooth the surface carefully 8 and bake in a convection oven at 338°F for about 60 minutes 9.
When baking time is up, remove from the oven and let the cake cool in the pan before unmolding 10. Finally, garnish with powdered sugar 11. Your flourless ricotta and cocoa cake is ready to be enjoyed 12!