If you like moist desserts, this will definitely hit the spot. We’ve used dairy products for the base, which makes the cake moist, and it also has great nutritional values. And what would a dessert be without chocolate, right? This yummy treat is guaranteed to win you over!
Ingredients:
- 400 ml low fat milk
- 400 ml water
- 300 g ricotta
- 150 g semolina
- 120 g cane sugar
- 50 g dark chocolate
- 25 g cocoa
- 10 g powdered sugar for decoration
- 3 eggs
- peel from half an orange
- coconut oil spray for spraying the cake tin (can be replaced by butter or other fat)
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Method:
Bring the milk and water to the boil, add the semolina and boil briefly until thickened. Allow the thick semolina porridge to cool a little. Meanwhile, whisk the eggs with the cane sugar to a thick white foam, add the cocoa, finely grated orange peel (which should be thoroughly cleaned beforehand) and stir the foam gently. Gradually stir in the ricotta and partially cooled semolina porridge – the batter should be smooth. Finally, stir in the chopped chocolate. Line a cake tin (20 cm diameter) with baking paper or spray with oil spray and pour the batter into it.
Place in a preheated oven at 180°C and bake for approximately one hour. When you take it out of the oven, let it cool completely before serving. Sprinkle with icing sugar and serve. Enjoy!
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Nutritional values | 1 serving (total 10 pieces) |
|---|---|
| Energy value | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 28 g |
| Fats | 8 g |
If you love moist cakes, then you’ll definitely love this luscious cake.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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