Fit Ricotta, Orange and Chocolate Cake

Ingredients

• 500 g Protein ricotta
• 200 g 0% Greek yogurt
• 4 Eggs
• 90 g Sweetener (The author uses a stevia–erythritol blend.)
• 1 Orange juice and finely grated zest (Juice and zest of 1 orange; approximately 150 g edible orange juice and zest combined.)
• 15 g Unsweetened cocoa powder (Unsweetened bitter cocoa.)
• 30 g Potato starch or cornstarch (Use starch or fecola as preferred.)
• Salt (A pinch.)
• Orange flavoring (Optional, to taste.)
• Baking parchment (For lining a 20–22 cm cake pan; not consumed.)

Steps

1. 1

   Preheat a static oven to 180°C (350°F). Line a round 20–22 cm cake pan with baking parchment, covering the base and, if possible, the sides.

2. 2

   Place the protein ricotta, 0% Greek yogurt, eggs, sweetener, orange juice, grated orange zest, cocoa powder, starch, and a pinch of salt in a mixing bowl. Add the optional orange flavoring if using.

3. 3

   Whisk the mixture with a hand whisk until all ingredients are thoroughly combined and the batter is smooth and evenly colored. Do not leave pockets of cocoa or starch unmixed.

4. 4

   Pour the batter into the prepared pan and smooth the surface if necessary.

5. 5

   Bake in the static oven at 180°C (350°F) for approximately 45 minutes, until the cake is set around the edges and gently firm in the center.

6. 6

   Remove the cake from the oven and allow it to cool completely in the pan. The cake is ready to serve once fully cooled; chilling it further will give it an even firmer texture.

Notes

The author reports approximately 126 kcal per 100 g and 1,070 kcal for the approximately 850 g whole cake, with about 77 g carbohydrates, 88 g protein, and 43 g fat total. Keep the cake refrigerated after cooling and serve chilled for the best texture. The exact nutrition depends on the protein ricotta and sweetener used.

Nutrition per serving

• dessert
• cake
• baked
• flourless
• high-protein
• lower-calorie
• orange
• chocolate