Could I not post a recipe for a cake the day of my birthday? No, no, I couldn’t! But I am one year older and a little wiser so I decided that a good night sleep was more important :P But here is belated recipe for a humble cake, full of flavor and nicely humid (not dry).
I cut back heavily on the amount of sugar with respect to the original recipe, so it turned out as a perfect breakfast bread/cake.
It is fast and easy to make and a sure hit. I mean, did you read the title? Ricotta, hazelnuts and chocolate, could this not be a hit??
At the first bite of this cake I went back in time to when I used to have dinner at my grandma’s and when we were all done eating she would offer us a basket of hazelnuts. Ahhh I am old!
The following ingredients yield a pretty large cake so use a large bundt cake pan.
- 3 eggs
- 160 gr sugar (230 original recipe)
- 250 gr ricotta cheese
- 300 gr flour
- 1 envelope cake yeast (4 tsp baking powder)
- 80 gr butter
- 200 ml milk (3/4 cup)
- 200 gr hazelnuts
- 70 gr dark chocolate
Preheat the oven to 170ºC (340 F).
Beat the eggs with the sugar until they are creamy, light and fluffy.
Add the ricotta, and flour previously mixed with the yeast.
Melt the butter and add it together with the milk.
Chop the hazelnuts very thinly and chop the chocolate. Add them to the other ingredients.
Butter and flour a bundt cake pan. Pour the mixture in.
Bake for 45 minutes. Check doneness by inserting a long wooden skewer in the center and making sure it comes out clean.
Cool and enjoy :)