How wonderful ricotta cheese cakes are! The recipe I’d like to present to you today is for a creamy Ricotta Chocolate Tart and plenty of dark chocolate chips. It’s a flour-free Tart with ricotta cheese and lots of chocolate chips. This Tart doesn’t have the classic consistency of a soft and fluffy chocolate Tart, but rather resembles a pudding in texture and tastes great both warm and cold. It’s also a Tart without butter, oil, and baking powder, so it will be rather low and not too fluffy, but very, very good!
Ingredients:
- 2 eggs
- 110 g (1/2 cup) sugar
- 300 g (10.5 oz) ricotta
- 70 g (1/2 cup) potato starch
- 70 g (1/2 cup) dark chocolate chips (or chocolate chunks)
- Powdered sugar to taste
How to prepare Ricotta Chocolate Tart:
- To prepare the ricotta chocolate Tart, first separate the egg yolks from the whites and place them in two different bowls.
- Beat the egg whites until stiff using an electric mixer. Whisk the two egg yolks with the sugar for 5-6 minutes until pale and frothy.
- Add the ricotta to the beaten egg yolks and mix well.
- Continue the preparation by adding the potato starch and mix well into the batter.
- Finally, fold in the chocolate chips (set aside some for the surface of the Tart) and the beaten egg whites into the ricotta Tart mixture. Stir gently with a spatula to incorporate them into the batter.
- Line an 8-inch (20 cm) Tart pan with parchment paper. Pour in the batter and smooth the surface with a spatula.
- Sprinkle additional chocolate chips on the surface.
- Bake the ricotta chocolate Tart in a preheated oven at 340°F (170°C) in static mode for 35 minutes.
- Allow to cool well, turn out onto a serving plate, and decorate with powdered sugar if desired.
Tips:
- The ricotta chocolate chip Tart will keep in a container in the refrigerator for 2-3 days.
- If you prefer, you can replace the chocolate chips with small pieces of dark chocolate.
See you tomorrow with a new recipe, hugs,
Bon Appétit!
