The ricotta plumcake and chocolate drops it is a soft and delicious dessert that celebrates a happy encounter between two ingredients that always go well together. A easy recipe and ideal for breakfast and snack.
Ingrediants
- 3 eggs
- 200 g of granulated sugar
- 300 g of cow’s milk ricotta
- 200 g of flour 00
- 50 g of potato starch
- 110 g of chocolate chips
- 1 teaspoon of grated lemon zest
- 40 ml of seed oil
- a sachet of baking powder
The ricotta plumcake and chocolate drops, strictly dark, it is the classic cake to be enjoyed for a snack or for breakfast. An easy recipe with a quick procedure that makes everyone happy: the ricotta in the dough makes the soft plumcake but compact, very greedy.
The most classic recipe for plumcake is perhaps the one that involves the use of raisins and candied fruit, traditional in the collective imagination of five o’clock tea British. However, it is a dessert that lends itself to a thousand different versions, from the very simple very soft apple plumcake to the refined Cake pain d’épices.
meeting between ricotta and chocolate he is definitely happy and celebrated by many irresistible desserts: among our favorites the Chocolate Ricotta Tart, made with a cocoa shortcrust pastry and the fragrant Quadrotti with ricotta and orange blossom chocolate chips.
OTHER DELICIOUS RECIPES: Plumcake with chocolate, Plumcake with cocoa and pears, Plumcake with Thermomix, Plumcake with orange, Lemon plumcake
How to prepare: Plumcake with ricotta and chocolate chips
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
55 min – 60 min
- Portions
-
8
How to prepare: Plumcake with ricotta and chocolate chips
To prepare the ricotta and chocolate chip plumcake, start beating the eggs together with the granulated sugar until the mixture is light and fluffy. Then add the well-drained ricotta and continue to work until it is amalgamated.
Then add the sifted flour, starch and yeast and mix until the mixture is homogeneous and free of lumps. Without stopping working, add the seed oil poured slowly and finally the grated lemon zest.
Mix everything together, then add the chocolate chips at the end, keeping a part of it for finishing. Mix and transfer the mixture into a 25×11 cm loaf pan, greased and lined with parchment paper. Sprinkle the surface with the chocolate chips kept aside.
Level and bake in a preheated oven at 180 degrees for 55-60 minutes, checking the cooking with a toothpick. Remove the ricotta and chocolate chip plumcake from the oven and let it cool completely before serving.
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