TORTA DI RICOTTA E CAFFÈ

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while mascarpone provides a similar creamy texture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are less processed and lower in sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

In a large bowl, mix 600 g of ricotta cheese with 150 g of sugar until smooth.

Add 2 eggs one at a time, mixing well after each addition.

Stir in 2 cups of coffee until combined.

Add 65 g of potato starch and mix well.

Incorporate 1 tablespoon of cocoa powder and mix until combined.

Pour the batter into a 24 cm round cake pan lined with parchment paper.

Bake in a preheated oven at 150°C (300°F) in fan mode for 45-50 minutes, depending on your oven.

Once baked, allow the cake to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens