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RECIPE
11 INGREDIENTS8 STEPS1HR

Chocolate Ricotta Plumcake

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A simple but super tasty recipe to make a soft and sweet plumcake using ricotta and unsweetened cacao powder.
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
3/4 cup
Unsweetened Cocoa Powder
1/4 cup
3/4 cup
Goat Milk Ricotta Cheese
3
Large  Organic Eggs
3.5 oz
Oil
or Ghee
1
Orange , zested
(optional)
1 Tbsp
Baking Powder
1 pinch
3/4 cup
Granulated Erythritol

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Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In the bowl of your electric mixer beat together Salt (1 pinch), Granulated Erythritol (150 gram), Orange (1), Vanilla Extract (1 teaspoon), and Organic Egg (3). Whisk for about 5 minutes, until you get a foamy and light-colored mixture.
Step 3
Lower down the speed and slowly pour in the Oil (100 gram).
Step 4
In a separate bowl combine Whole Wheat Flour (100 gram), Unsweetened Cocoa Powder (70 gram), Corn Starch (30 gram), and Baking Powder (10 gram).
Step 5
Stir into the egg mixture 2 Tbsp of the dry ingredients mixture.
Step 6
Add in the Goat Milk Ricotta Cheese (200 gram) and whisk on slow speed. Next, add the remaining dry ingredient until you get a smooth batter.
Step 7
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).
Step 8
Let your plumcake cool down completely, then slice it up and serve!

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