Coconut Chocolate Cake

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings
Coconut Chocolate Cake

Are you ready for a scrumptious chocolatey and creamy ricotta-based cake? Adding ricotta completes the overall sweetness of the cake with an interesting salty tang. Add a tropical touch with coconut flour. And don’t get scared about the cooking time, here. It is mostly refrigeration and baking time.

Ingredients Needed for Coconut Chocolate Cake

8 ounces of ricotta
2 egg yolks
¾ cup coconut flour
2 tablespoons of cornstarch
4 eggs
⅓ cup sugar
⅔ cup flour
¼ cup cocoa powder
2 teaspoons of baking powder
¼ cup dark chocolate

How to Cook Coconut Chocolate Cake

  1. Add the ricotta, egg yolks, coconut flour, and cornstarch to a bowl. Mix until even using a hand mixer.
  2. Cover with plastic wrap and freeze for 30 minutes.
  3. Add the eggs and sugar to a bowl. Beat them until smooth using a hand mixer.
  4. Add the flour, cocoa powder, baking powder, and dark chocolate. Mix more until smooth and even. Set aside.
  5. Remove the coconut flour mixture from the fridge. Start forming balls from it. We’ve got 20 of them. Place them on a roomy springform pan.
  6. Cover them with the chocolate mixture. Bake for 40 minutes at 360⁰F/180⁰C.

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