Flourless Ricotta & Chocolate Squares

Flourless Ricotta & Chocolate Squares This simple yet mouthwatering dessert combines the creamy texture of ricotta with chocolate chips, enhanced by the lively, zingy flavor of orange.

Gluten-free and with minimal ingredients, it is a treat for everyone, even those with celiac disease.

Why Nonna Suggests This Recipe

1. Naturally Gluten-Free: Perfect for celiac guests or anyone seeking a flourless dessert.
2. Minimal Ingredients: Requires only pantry basics with no oil, butter, or flour.
3. Fresh and Citrusy: Orange zest adds a refreshing twist to balance the richness.
4. Moist and Creamy Texture: Thanks to ricotta and whipped eggs, every bite melts in your mouth.
5. Elegant and Easy: Simple to make but impressive to serve for any occasion.

Cooking Details

• Difficulty: Very easy
• Cost: Cheap
• Preparation Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4–6 persons
• Baking Method: Oven

Ingredients

• 2 cups (500 g) ricotta cheese (sheep’s or cow’s, very dry)
• 4 large eggs
• ¾ cup (150 g) sugar
• ½ cup (60 g) dark chocolate chips
• Grated zest of 1 orange
• 2 tbsp orange juice
• Powdered sugar, for decoration

Step-by-Step Instructions Flourless Ricotta & Chocolate Squares

1. Prepare the Mold:

1. Use a 24-cm (9.5-inch) pyrex dish or a 20–22 cm (8–9 inch) springform pan for a taller cake.
2. Line the mold with parchment paper, ensuring the sides are lined with a strip higher than the rim to accommodate the cake’s rise.

2. Whip the Eggs and Sugar:

1. In a large mixing bowl, beat the eggs and sugar with an electric mixer for 10 minutes, or until the mixture is pale, fluffy, and tripled in volume.

3. Add Ricotta and Flavorings:

1. Gradually add the ricotta cheese to the egg mixture, beating until smooth and fully incorporated.
2. Mix in the grated orange zest, orange juice, and chocolate chips.

4. Bake the Cake:

1. Pour the batter into the prepared mold and spread evenly.
2. Preheat the oven to 350°F (180°C). Bake for 50 minutes, or until the cake is golden and set in the center.
   • If the surface darkens too quickly, reduce the temperature slightly or tent with aluminum foil.
3. The cake will puff up while baking but will deflate slightly as it cools .

5. Cool and Serve:

1. Remove the cake from the oven and let it cool in the mold.
2. Once fully cooled, transfer to a serving plate.
3. Dust with powdered sugar before slicing and serving.

#Flourless Ricotta & Chocolate Squares

Nutritional Facts (Per Serving)

Tips by Nonna

1. Dry Ricotta is Key: Use well-drained ricotta for a firm texture. Let it sit in the fridge for a day in a colander if needed.
2. Chocolate Options: Substitute dark chocolate chips with milk or white chocolate for variety.
3. Custom Citrus: Swap orange zest with lemon for a tangy twist.
4. Adjust Sweetness: Use less sugar if you prefer a less sweet dessert.
5. Storage: Store the cake in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.

Chocolate and Ricotta Squares

Enjoy this light and luxurious Ricotta and Chocolate Squares Without Flour, a classic Italian treat perfect for any occasion. Buon appetito! 🍫🍊

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 6

Notes

Ingredients

• 2 cups (500 g) ricotta cheese (sheep’s or cow’s, very dry)
• 4 large eggs
• ¾ cup (150 g) sugar
• ½ cup (60 g) dark chocolate chips
• Grated zest of 1 orange
• 2 tbsp orange juice
• Powdered sugar, for decoration

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Step-by-Step Instructions

1. Prepare the Mold:

1. Use a 24-cm (9.5-inch) pyrex dish or a 20–22 cm (8–9 inch) springform pan for a taller cake.
2. Line the mold with parchment paper, ensuring the sides are lined with a strip higher than the rim to accommodate the cake’s rise.

---

2. Whip the Eggs and Sugar:

1. In a large mixing bowl, beat the eggs and sugar with an electric mixer for 10 minutes, or until the mixture is pale, fluffy, and tripled in volume.

---

3. Add Ricotta and Flavorings:

1. Gradually add the ricotta cheese to the egg mixture, beating until smooth and fully incorporated.
2. Mix in the grated orange zest, orange juice, and chocolate chips.

---

4. Bake the Cake:

1. Pour the batter into the prepared mold and spread evenly.
2. Preheat the oven to 350°F (180°C). Bake for 50 minutes, or until the cake is golden and set in the center.
   • If the surface darkens too quickly, reduce the temperature slightly or tent with aluminum foil.
3. The cake will puff up while baking but will deflate slightly as it cools.

---

5. Cool and Serve:

1. Remove the cake from the oven and let it cool in the mold.
2. Once fully cooled, transfer to a serving plate.
3. Dust with powdered sugar before slicing and serving.

Keyword chocolate and ricotta squares,

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