Chocolate Ricotta Plumcake

Preheat your oven to 350 degrees F (180 degrees C).

In the bowl of your electric mixer beat together Eggland's Best Organic Eggs (Brown) (3), Granulated Erythritol (3/4 cup), Salt (1 pinch), Vanilla Extract (1 tsp), and Orange Zest (1). Whisk for about 5 minutes, until you get a foamy and light-colored mixture.

Lower down the speed and slowly pour in the Oil (3.5 oz).

In a separate bowl combine Whole Wheat Flour (3/4 cup), Unsweetened Cocoa Powder (3/4 cup), Corn Starch (1/4 cup), and Baking Powder (0.5 oz).

Stir into the egg mixture 2 Tbsp of the dry ingredients mixture.

Add in the Goat Milk Ricotta Cheese (3/4 cup) and whisk on slow speed. Next, add the remaining dry ingredient until you get a smooth batter.

Bake in your preheated oven at 350 degrees F (180 degrees C) for 45 minutes. If the top is getting too dark, lower down the temperature to 325 degrees F (160 degrees C).

Let your plumcake cool down completely, then slice it up and serve!