This cake was such a find, I made it tons of times already, I even tried some variations of it, all turned out fantastic!
It has a crunchy, breadish texture so I like to bake it in a loaf pan :)
It can last a number of days, just as crunchy and not dry as it is right out of the oven. Keep it at room temperature in an air tight container and slice as needed. The oil released by the walnuts and the presence of the ricotta cheese among the ingredients will keep it moist.
Do I have to say something about the combination chocolate and walnuts? Right, I am sure there’s no need to!
- 2 eggs
- 3/4 + 2 tbs sugar (200 gr)
- 4 tbs butter (50 gr)
- 6 tbs ricotta cheese (100 gr)
- 1 pinch of salt
- 1 + 3/4 cup flour (250 gr)
- 3 tsp baking powder
- 1/2 cup dark chocolate chips (100 gr)
- 1 cup walnuts (100 gr)
- 2 tbs vegetable oil or milk (if needed)
Start by melting the butter, also melt the chocolate an chop the walnuts. Turn on the oven and set it at 360°F (180°C).
Beat the eggs with the sugar until they are white, light and fluffy, it will take few minutes with a beater.
Add the melted butter along with the ricotta and a pinch of salt and beat some more to incorporate well.
Now with a wooden spoon or spatula incorporate the flour mixed with the baking powder and 2 tablespoons of milk.
Add the melted chocolate and the chopped walnuts. The batter is going to be quite stiff (picture 1), no worries, this is what gives that nice crunchy breadish texture i mentioned above. If it is extremely stiff add 2 tbs of vegetable oil.
Butter and flour a loaf pan, mine is 9×5 inch (23×13 cm). Spoon the batter in and bake for 50 minutes. Check the doneness by inserting a fine skewer in the center of the cake, it should come out clean.
Let cool, slice and serve. This is just fantastic with a glass of cold milk!