Ingredients:

  • 750g ricotta (Fiorella, Saputo, or Nonno Nanni)
  • 4 large eggs
  • 175g icing sugar
  • Zest of 2 lemons
  • 50g cocoa powder (Valrhona 70%)

 

For the topping:

  • 1 tbsp granulated sugar
  • 250ml 35% heavy cream, whipped

Preparation:

  1. Preheat your oven to 350°F (175°C).
  2. Using an electric mixer, beat the ricotta on medium speed until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually add the icing sugar and mix well.
  5. Add the lemon zest and mix thoroughly.
  6. Add the cocoa powder and mix until the batter is smooth and creamy.
  7. Grease a 24cm (9.5-inch) springform pan and pour in the batter.
  8. Bake for 50 minutes. Check for doneness using a cake thermometer.
  9. Let the cake cool, then unmold onto a serving plate.
  10. Dust with powdered sugar and serve with whipped cream.

You can use a heart-shaped pan for a WOW effect on Valentine’s Day.

A delicious cake for any occasion!