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Chocolate cake, ricotta, spelled flour and extra virgin olive oil

This ricotta and chocolate cake is a soft and delicious dessert that I highly recommend to all chocolate lovers, because after tasting it they will no longer be able to do without it. What makes this one so special chocolate cake is its soft dough, light, which literally melts in your mouth and remains slightly moist with the strong taste of chocolate.


  • 250 g of cow's milk ricotta
  • 250 g of sugar
  • 3 eggs
  • 80 g of Vaianino spelled flour
  • 75 g of bitter cocoa powder
  • 70 ml of Vaianino extra virgin olive oil
  • 30 ml of water
  • 1 pinch of salt
  • 1 sachet of vanilla yeast
  • to taste icing sugar


Take a rather large bowl and put the sugar and whole eggs inside. Using an electric mixer, whip everything until you obtain a light and frothy mixture. Add the fresh ricotta (at room temperature) and the pinch of salt. Continue mixing with the electric whisk at low speed, then pour in the spelled flour, the yeast and then also the bitter cocoa powder. Also add the extra virgin olive oil and water, mixing until you obtain a creamy mixture without lumps. Finally, pour the mixture into a cake pan with a diameter of approximately 22 cm lined with baking paper and bake at 160°C for approximately 1 hour (ventilated oven). Finally, remove from the oven and let cool completely before consuming.
This dessert stays moist and perfect for up to 2 days after preparation.