Ricotta and pumpkin cake filled with chocolate
Ricotta and pumpkin cake filled with chocolate simple and soft dessert, filled with lots of delicious chocolate, also ideal as a Sunday dessert. This is one of the cakes that I make in autumn and that I really like. From the simple realization, this cake can be enriched with many other ingredients, such as milk cream, hazelnuts or chocolate chips in the dough. Let's prepare it, the ricotta and pumpkin cake filled with chocolate is also very light because it does not contain butter.
Ingredients
300 g flour180 g Sugar3 Eggs80 ml Peanut oil50 ml Milk200 g Pumpkin150 g Cow's milk ricotta1 tablespoon Vanilla extract1 sachet Baking powder50 g walnuts, finely chopped200 g chocolate spread
Preparation
Blend the ricotta with the milk and set aside. Just stew the pumpkin in a pan with 1 tablespoon of sugar and 3 tablespoons of water, then blend it and let it cool completely. Whip the eggs with the sugar until frothy. Add the oil a little at a time, then the ricotta, vanilla and pureed pumpkin. Add the sifted flour and baking powder. Add the finely chopped walnuts and stir with a spatula until all combined. Pour the mixture into a buttered 22 cm diameter pan and bake at 180°C for 45 minutes, then remove from the oven and leave to cool completely. Once the cake is cool, divide it in two. Fill it with chocolate cream, sprinkle with icing sugar, add walnut kernels, cut into slices and serve.
Ricotta and pumpkin cake filled with chocolate simple and soft dessert, filled with lots of delicious chocolate, also ideal as a Sunday dessert. This is one of the cakes that I make in autumn and that I really like. From the simple realization, this cake can be enriched with many other ingredients, such as milk cream, hazelnuts or chocolate chips in the dough. Let's prepare it, the ricotta and pumpkin cake filled with chocolate is also very light because it does not contain butter.
Ingredients
300 g flour
180 g Sugar
3 Eggs
80 ml Peanut oil
50 ml Milk
200 g Pumpkin
150 g Cow's milk ricotta
1 tablespoon Vanilla extract
1 sachet Baking powder
50 g walnuts, finely chopped
200 g chocolate spread
Preparation
Blend the ricotta with the milk and set aside. Just stew the pumpkin in a pan with 1 tablespoon of sugar and 3 tablespoons of water, then blend it and let it cool completely. Whip the eggs with the sugar until frothy. Add the oil a little at a time, then the ricotta, vanilla and pureed pumpkin. Add the sifted flour and baking powder. Add the finely chopped walnuts and stir with a spatula until all combined. Pour the mixture into a buttered 22 cm diameter pan and bake at 180°C for 45 minutes, then remove from the oven and leave to cool completely. Once the cake is cool, divide it in two. Fill it with chocolate cream, sprinkle with icing sugar, add walnut kernels, cut into slices and serve.
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