These chocolate and ricotta mini cakes are a delicious and versatile dessert, perfect for any occasion.
With the perfect balance of velvety ricotta, deep dark chocolate, and a hint of fresh lemon zest, these mini cakes offer a sophisticated yet comforting treat. Whether you're looking for a quick sweet bite to enjoy with your coffee or an elegant dessert to impress your guests, this recipe is sure to satisfy. Best of all, it comes together effortlessly—no advanced baking skills required!
If you happen to have any leftovers - I doubt it lol - store the mini cakes in the refrigerator.
Ingredients
½ cup of dark chocolate, finely chopped
1 cup of fresh ricotta cheese
1 egg, lightly beaten
3 tbsp all-purpose flour
Zest of 1 lemon
Method
Place the ricotta, lightly beaten egg, flour, lemon zest and chocolate chuncks in a mixing bowl. Mix well until all ingredients are fully combined into a smooth batter.
Put cupcake liners in a muffin tin (or you can grease and flour the tin). Pour the batter into the molds.
Bake in a preheated oven at 350°F for 18 minutes.
Serve warm or at room temperature. Store in the fridge.
Comments