Gluten Free Chocolate Ricotta Cake
Thank you Jamie for this wonderful chocolate cake recipe! It’s rich and heavy with a lovely hint of cinnamon.
I had made paneer cheese on Saturday fully intending to turn it into a curry for our monthly curry club that evening but having class that same day I ran out of time so Sunday I needed to find a recipe for paneer or ricotta. For those who do not know, paneer is made the same way as ricotta but it is pressed to remove more whey turning it into a soft cheese block. All I needed to do was blend it up and make it into a smooth cheese.
It’s a really easy recipe but I have changed the method slightly to make it easier to work with the melted chocolate. The original recipe I found firmed up quickly before all the egg white could be added so I am recommending using a ban marie to keep the mixture warm to prevent this.
- 500g Ricotta
- Zest of 2 limes
- 4 large eggs, separated
- 300g castor sugar
- 250g ground almonds
- 250g chocolate, 70%, chopped
- seeds from 1 vanilla pod
- 1/2 tsp ground cinnamon
- icing sugar and crushed pistachio nuts to decorate
- Pre heat oven 180C. Grease & flour a 24cm spring form cake tin.
- Boil a pan of water and sit a large bowl on top of it (big enough for all ingredients). Turn the heat off.
- Place chocolate in the bowl over the pan and allow it to melt.
- Add the ricotta, zest, sugar, ground almonds, cinnamon & vanilla seeds to the melted chocolate and combine.
- Add the egg yolks and combine.
- In a clean bowl whisk the egg whites till soft peak consistency.
- Remove the chocolate bowl from the hot pan. Add the egg whites to the mixture and gently fold through until completely combined retaining as much air as possible.
- Spoon batter into cake tin and smooth top.
- Bake for 45 minutes, then allow to cool in tin before removing.
- To serve, dust with pistachio and icing sugar. Goes well with unsweetened Greek yoghurt.