Imported from Instagram
Light Ricotta and Chocolate Cake
A small flourless cake made with light ricotta, egg white, potato starch, and chocolate chips. It is intended for a light breakfast or snack and can be baked in the oven or cooked in an air fryer.
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Ingredients
- 90 g Light ricotta (1 small container of light ricotta)
- 50 g Egg white
- 15 g Potato starch
- 10 g Chocolate chips
- 3.5 gocce Sweetener (Use 3 to 4 drops, according to taste.)
- Vanillin (Quantity not specified in the source.)
Steps
- 1
Preheat the oven to 180 °C. Alternatively, prepare the air fryer for cooking.
- 2
Place the light ricotta, egg white, potato starch, sweetener, and vanillin in a bowl. Mix until smooth, with no noticeable lumps.
- 3
Add the chocolate chips and fold them evenly into the mixture.
- 4
Transfer the mixture to a small oven-safe mold, spreading it into an even layer.
- 5
Bake at 180 °C for about 20 minutes, until the cake is set and lightly golden on top.
- 6
Alternatively, cook in the air fryer for about 15 minutes. Check that the center is cooked and remains just soft, without being runny.
- 7
Let cool briefly before serving. The source suggests eating the entire cake for breakfast or half a serving as a snack.
Notes
The source indicates approximately 226 total calories. The quantity of vanillin is not specified. The recipe is flourless and can also be prepared in an air fryer.
Nutrition per serving
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