If you ever wonder what is a good substitute for mascarpone, well, that’s ricotta! It’s a lot healthier, way lighter and just as tasty. We’ve tried it for instance in this Strawberry Tiramisu.
But ricotta is great to bake with, as well. This moist and rich chocolate cake is the undeniable proof!
Serves: 6 | Preparation time: 15 mins | Cooking time: 1 h
- Ricotta, unsalted: 250 g
- Short-grain white rice: 200 g
- Brown sugar: 180 g
- Dark chocolate 70%: 60 g
- Cocoa powder, unsweetened: 50 g
- Plain flour: 20 g
- Soy milk: 1 l
- Eggs: 2
- A pinch of salt
Pre-heat the oven to 180° C.
Bring the milk to a boil; as soon as it starts boiling, add the rice, the salt, the sugar and stir. Cook until the rice has absorbed all the milk.
Remove from the heat and add the dark chocolate, the cocoa powder and the flour. Mix well, until the chocolate has completely melted.
Put the ricotta in a bowl and crush it with a fork to break the bigger lumps. Beat up the eggs, then add both the ricotta and the eggs to the rice and mix thoroughly.
Tip: Got a sweet tooth? Add some chocolate drops to the mixture, as well!
Put the rice mixture on a baking tin covered with baking paper and level it out with a spatula.
Bake to 180°C for 20-25 minutes. Prick the cake with a toothpick to verify whether it’s ready: if the toothpick comes out moist, the cake needs to bake a bit further.
Let the cake cool down and garnish with icing sugar before serving it.