Nothing fancy about this chocolate cake, just full of fabulous chocolate flavour with a delicate, melt-in-the-mouth texture. The key ingredients are cocoa powder, good quality dark chocolate (I use a Lindt 70% cocoa bar) and Italian ricotta cheese which contributes to the crumb being fluffy and moist. Make yourself a cup of coffee while you'r at it and pour some into the batter to intensify the cocoa flavour. Best to serve it warm.
INGREDIENTS
- 115g / 4oz unsalted butter or ½ cup olive oil
- 100g / 3½oz dark chocolate bar
- 1 cup plain flour, sifted
- 2 tablespoon baking cocoa powder
- 1 teaspoon baking powder
- a pinch of sea salt
- 3 eggs
- ⅔ cup sugar
- 1 cup ricotta cheese
- 1 teaspoon vanilla paste or extract
- 2 teaspoons instant coffee mixed with ⅓ cup hot water
- 2 tablespoons icing sugar, for dusting
METHOD
- Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
- Break up chocolate bar and place in a small saucepan with butter or oil. Heat gently, stirring, until the chocolate has melted and well combined with the butter/oil.
- In a medium bowl, combine dry ingredients - flour, cocoa powder, baking powder and salt.
- In a large mixing bowl, combine the sugar and eggs. Whisk with an electric beater for a few minutes until light and fluffy. Reduce the speed and add the chocolate mixture, ricotta cheese and vanilla paste. Whisk until smooth.
- Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Stir in the coffee mixture.
- Pour batter into the prepared pan. Bake in a preheated 180°C/350°F oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to rest in the pan for about 10 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving.
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