Chocolate Cake with Ricotta Balls

This recipe inspired by recipe from Vitoria Blog (Russian). I used my chocolate cake dough and idea for cheese balls, baked in chocolate dough. I try to cut calories and to use some sweetened condensed milk in one time.

Chocolate and ricotta are very good together. My cake pan is very small (6 1/2 inches), so do not be afraid to double ingredients.

Chocolate Cake with Ricotta Balls

Yield: 6 servings (pan 6 1/2 inches)

1/2 cup sweetened condensed milk (I used Eagle brand, fat free)
1 large egg, divided
2 tbsp. unsweetened cacao powder
1/4 cup all-purpose flour
1 tsp. baking powder
pinch of salt
1/3 cup ricotta, whole milk or reduced fat

Chocolate Cake with Ricotta Balls

Preheat oven in 350F.

Combine egg yolk and sweetened condensed milk, mix well. Combine flour, cacao powder and salt, sift through a sieve into milk-egg mixture. Whip egg white for soft picks, gently stir with batter.

Divide ricotta into 6 equal parts, roll balls, put it in lined springform pan (mine is 6 1/2 inches), pour batter on top of ricotta balls to cover it. Bake about 25 minutes, let cool about 10 minutes in pan.

Cut the cake will be easier if you turn it upside down. Try to slice each piece with ricotta.

Chocolate Cake with Ricotta Balls

1 serving equals 125 calories

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One Response to “Chocolate Cake with Ricotta Balls”

  1. […] favorite bake – all things with small curd cheese, like Russian tvorog, Italian ricotta or American farmer cheese. Fritters, muffins, cookies, pancakes and waffles – you named it. […]

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