The donut cake with ricotta cheese and chocolate drops is a soft and
delicious dessert ideal for breakfast or a snack, children will surely
love it.
Ingredients :
Type 00 flour 320 grams
Ricotta cheese 250 grams • 140 kcal
Sugar 200 grams • 470 kcal
Seed oil 120 grams
Chocolate drops 100 grams
Eggs 4 • 130 kcal
Baking powder 1 sachet • 156 kcal
grated lemon zest An half
Icing sugar to garnish as much as is needed
How to prepare the donut cake with ricotta cheese and chocolate drops :
Work the eggs with the sugar using electric whisk. Stir until a light and frothy mixture is obtained. Add also the grated lemon zest, the oil and the ricotta cheese and keep mixing
Type 00 flour 320 grams
Ricotta cheese 250 grams • 140 kcal
Sugar 200 grams • 470 kcal
Seed oil 120 grams
Chocolate drops 100 grams
Eggs 4 • 130 kcal
Baking powder 1 sachet • 156 kcal
grated lemon zest An half
Icing sugar to garnish as much as is needed
How to prepare the donut cake with ricotta cheese and chocolate drops :
Work the eggs with the sugar using electric whisk. Stir until a light and frothy mixture is obtained. Add also the grated lemon zest, the oil and the ricotta cheese and keep mixing
Add the flour a little
at a time and, lastly, the baking powder. Finally add the chocolate
drops (2) mixing them with the rest of the ingredients with a spatula.
Pour the mixture into a 26cm diameter buttered and floured donut mold. Sprinkle with 1 tablespoon of granulated sugar and bake in a preheated oven at 180° C for about 45 minutes. Once ready, let it cool. Your donut cake with ricotta cheese and chocolate drops is ready to be enjoyed
Tips :
The chocolate drops do not sink in the donut dough, because the mixture is dense at the right point. However, to be sure that they do not go to the bottom, you can put them in the refrigerator and then pass them in flour. In fact, the cold temperature moistens the chocolate allowing the flour to stick better, avoiding the sinking.
You can replace the chocolate drops with chopped chocolate and, with the same preparation, you can also use chopped hazelnuts or chopped almonds or raisins, so as to customize your donut cake with ricotta cheese based on availability and personal tastes.
Those who prefer can also flavor the donut cake with vanilla essence instead of grated lemon zest.
Preservation
You can preserve the donut cake with ricotta cheese and chocolate drops for 3-4 days under a glass bell jar for cake.
Pour the mixture into a 26cm diameter buttered and floured donut mold. Sprinkle with 1 tablespoon of granulated sugar and bake in a preheated oven at 180° C for about 45 minutes. Once ready, let it cool. Your donut cake with ricotta cheese and chocolate drops is ready to be enjoyed
Tips :
The chocolate drops do not sink in the donut dough, because the mixture is dense at the right point. However, to be sure that they do not go to the bottom, you can put them in the refrigerator and then pass them in flour. In fact, the cold temperature moistens the chocolate allowing the flour to stick better, avoiding the sinking.
You can replace the chocolate drops with chopped chocolate and, with the same preparation, you can also use chopped hazelnuts or chopped almonds or raisins, so as to customize your donut cake with ricotta cheese based on availability and personal tastes.
Those who prefer can also flavor the donut cake with vanilla essence instead of grated lemon zest.
Preservation
You can preserve the donut cake with ricotta cheese and chocolate drops for 3-4 days under a glass bell jar for cake.
