A delicious creamy cake made with ricotta and dark chocolate, gluten-free and flourless. Perfect for any occasion!
Step 1 of 4: Beat the eggs with the sugar.
Step 2 of 4: Add the ricotta, starch, and finally the dark chocolate chips.
Step 3 of 4: Pour the mixture into an 18 cm cake pan previously lined with parchment paper.
Step 4 of 4: Bake in a preheated oven at 180°C for about 50 minutes.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
| Average values | Per serving155 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,295 kJ310 kcal | 836 kJ200 kcal |
| Fat | 16.48 g | 10.63 g |
| of which saturated fatty acids | 9.35 g | 6.03 g |
| Carbohydrates | 28.54 g | 18.41 g |
| of which sugars | 20.91 g | 13.49 g |
| Fibre | 0.93 g | 0.6 g |
| Protein | 13.18 g | 8.5 g |
| Salt | 0.12 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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