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🍰 Raspberry Ricotta Cake with Chocolate Base

327 kcal · 30 min · 4 servings

Raspberry Ricotta Cake with Chocolate Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put flour, cocoa powder, a pinch of salt, 50 grams of honey, and cubed butter into a large bowl.
  2. 2. Mix the ingredients using the dough hooks of a hand mixer until you have a smooth dough.
  3. 3. Shape the dough into a ball.
  4. 4. Place the dough ball in the refrigerator for 30 minutes.
  5. 5. Rinse the lemon under hot water and pat it dry.
  6. 6. Finely grate the lemon zest.
  7. 7. Squeeze the juice from the lemon.
  8. 8. Separate the eggs so that you have the egg whites and egg yolks separately.
  9. 9. Beat the egg whites with a pinch of salt until stiff peaks form (egg white foam).
  10. 10. Whisk the egg yolks with the remaining honey, the lemon zest, the lemon juice, the ricotta, and the cornstarch.
  11. 11. Gently fold the egg white foam into the ricotta mixture.
  12. 12. Roll out the chilled dough on your work surface.
  13. 13. Place the dough base into the baking pan.
  14. 14. Prick the dough base several times with a fork.
  15. 15. Pour the ricotta filling into the pan.
  16. 16. Preheat your oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
  17. 17. Bake the cake for 50 minutes in the preheated oven.
  18. 18. Take the cake out of the oven.
  19. 19. Let the cake cool down completely.
  20. 20. Carefully release the cake from the springform pan.
  21. 21. Wash the raspberries and remove any stems.
  22. 22. Puree the raspberries into a sauce.
  23. 23. Serve the raspberry sauce together with the cake.

Nutrition per serving