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Recipe by
The Ricotta and Chocolate Cake is a very beloved dessert in Italy. Its soft texture and the intense flavor of chocolate blend perfectly with the freshness of ricotta. A perfect combination of sweetness and lightness.
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Step 1 of 1: Prepare the shortcrust pastry and use it to line a mold; roll out the mixture obtained with the aforementioned ingredients; bake in the oven at 180 degrees.
| Average values | Per serving138 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 1,995 kJ477 kcal | 1,451 kJ347 kcal |
| Fat | 17.01 g | 12.37 g |
| of which saturated fatty acids | 8.24 g | 5.99 g |
| Carbohydrates | 68.19 g | 49.59 g |
| of which sugars | 56.44 g | 41.05 g |
| Fibre | 1.31 g | 0.95 g |
| Protein | 8.06 g | 5.86 g |
| Salt | 0.1 g | 0.07 g |
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
