Ricotta and Chocolate Drops Cake
Cake with Ricotta and chocolate drops is a recipe with fresh ingredients from the Sweet Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g strawberries
- 80 g powdered sugar
- 3 tbsp Lemon juice
- butter (for the pan)
- 3 eggs
- 120 g sugar
- 200 g ground almonds
- 250 g ricotta
- 1 tbsp Olive Oil
- 30 g cornstarch
- 1 tsp Baking powder
- 40 ml limoncello
- 100 g chocolate drops
- fresh halved strawberries (for garnish)
Instructions
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1.
Wash, trim and chop the strawberries. Combine with powdered sugar and 1 Tbsp lemon juice; bring to a boil while stirring and simmer for about 5 minutes until the strawberries are soft. Pass through a fine sieve and refrigerate the strawberry sauce until serving.
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2.
Preheat the oven to 160 °C fan. Butter a springform pan.
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3.
Beat the eggs with sugar until frothy for about 5 minutes. Add ground almonds, ricotta, olive oil, cornstarch, baking powder, remaining lemon juice and limoncello; mix well. Fold in chocolate drops.
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4.
Pour the batter into the prepared pan and bake in the preheated oven for about 55 minutes (test with a skewer). Let the cake cool, remove from the pan and cut into pieces. Drizzle with strawberry sauce when serving and garnish with fresh strawberry halves.
