Ricotta magic cake is a simple and mouthwatering dessert: made with a few simple ingredients this cake is super soft with a texture reminiscent of baked cheesecake.
It is easy to make and delicious to eat with the added touch of chocolate chips added to the batter!
- 3 +1/2 cups of sheep ricotta cheese
- 1 cup of brown sugar
- 4 medium eggs
- 6 tbsp of cornstarch or cornflour
- 1 orange peel
- 1 cup of dark chocolate chips
To prepare the magic ricotta cake first place the sheep’s milk ricotta to drain, so it will not release liquid when cooking.
Pour the lightly beaten eggs into a large bowl , add the brown sugar.
Start working with the hand whisk.
Add the orange zest and pour in the ricotta a little at a time with a spoon.
Now incorporate the cornstarch as well.
Continue to mix with the whisk until the mixture is smooth.
Add the chocolate chips and stir with a spatula to combine.
Pour the mixture into a 8 inches diameter cake pan lined with baking paper or buttered and floured.
Level the surface with a spatula.
Bake in a static oven at 330 F for about 80 minutes.
The magic ricotta cake, once taken out of the oven, will deflate a little, but this is normal because it contains no flour but only a little cornstarch.
When cooked, take the magic ricotta cake out of the oven and let it cool before unmolding it from the mold.
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