This simple little cake is big on pleasure and has the texture of a French “moelleux au chocolat” but instead of butter ricotta creates the smoothness. I took my lead from an Italian nonna classic: “torta di ricotta e cioccolato senza farina” and tweaked it just a little.
The enjoyment starts with the childish pleasure of melting chocolate in a bowl over hot water, the conjuring up of the magic that is meringue, the pop of pungent orange oil on the grater, the crunch of the toasted pistachios and then the kitchen filled with the overpowering aroma of chocolate and orange, so strong that for a few moments the world is softer, brighter, happier.
This little cake is winter comfort eaten warm with vanilla custard, a pick-me-up breakfast with a cappuccino or an elegant dessert with some fruit and mascarpone. Choose your favourite and make this clever treat a firm (but squidgy) kitchen friend!
Ingredients
For a small 16-18cm circular cake tin with a detachable base
- 2 eggs (separated)
- 75g Agave nectar or maple syrup
- 100g dark chocolate 70% cocoa solids
- 250g ricotta (medium to high fat)
- Zest of 1 small orange
- 1 tablespoon of organic pea protein
- 1 tsp cornstarch
- 1 tablespoon olive oil plus more for the cake tin
- 20-30 ground pistachios for decoration (optional)
How to
Set the oven to 170C or 160C convection
Line the cake tin with baking paper and a little olive oil
Whisk the syrup with the egg whites until soft peaks form
Melt the chocolate
Mix the egg yolks, orange zest, olive oil, cornstarch and protein powder into the ricotta until smooth
Temper the egg whites with a little ricotta mix and then add little by little, folding in and taking care not to knock too much air out.
Add the melted chocolate and carefully fold in
Spoon the mix into the cake tin
Bake for 25-35 mins until a skewer comes out semi-clean, as you would test a Brownie.
Serve warm or cold.
Nutrition
This cake contains no gluten or refined sugar and is high in protein from the ricotta, eggs and pea protein.