Chocolate Cream Cake with Ricotta!

This flourless Chocolate Cream Cake with a luscious ricotta filling is the perfect dessert for any holiday celebration. A gluten-free cake with a chocolate ganache frosting… simply irresistible! 

This post was originally published on February 14, 2016 and republished on April 14, 2019 with updated content, photos and a video. Thanks for watching and sharing!

What would you say if I told you that this is a gluten-free cake?

It’s true!

Three layers of flourless chocolate cake brushed with a rum syrup, with layers of whipped ricotta all covered with a thick chocolate ganache.

It tastes as good as it looks and it makes the perfect dessert for any special occasion.

What do you need to make Chocolate Cream Cake?

• Eggs. We need to separate them.
• Vanilla extract. No imitation.
• Cocoa powder. Dutch processed.
• Sugar. Just to sweeten things up a little.
• Rum. Just a touch.
• Ricotta. The perfect pairing with chocolate.
• Light cream. Just a couple of tablespoons.
• Chocolate chips. Regular or the mini ones.
• Whipping cream. A little bit of decadence for the ganache.
• Chocolate. Semi-sweet or dark.
• Butter. Just a pat.

Using a stand mixer facilitates the whisking of the egg whites. You need a sheet pan lined with parchment paper to bake the cake. 

How to Make Chocolate Cream Cake:

Although there are four parts to this chocolate ricotta cake, the recipe comes together rather quickly. 

Part 1:The Flourless Chocolate Cake:

Line a 15 x 10 inch jelly roll pan with parchment paper and set aside. 

Separate the 6 eggs. Place the egg whites in the bowl of your stand mixture; place the egg yolks in a separate bowl.

With the whisk attachment, whisk the egg whites until you get to the soft peak stage.

Meanwhile, add the vanilla extract (1 teaspoon) to the egg yolks. Combine and set aside.

Whisk together the cocoa powder (2/3 cups) with the granulated sugar (1/3 cup). Set aside.

Once the egg whites have reached the soft peak stage, slowly add the sugar (1/3 cup) and whisk until they are stiff and glossy.

Add the cocoa/sugar mixture to the egg yolks and combine. Please note this is a stiff batter. 

Add about a cup of egg whites to the batter and mix together. Notice the batter getting a little lighter. 

Slowly incorporate the rest of the egg whites by folding gently.

Spread the batter in the prepared jelly roll pan and bake in a preheated oven (350ºF/180ºC) for about 20 minutes or until the cake springs back when the top is gently pressed.

In the meantime, prepare the rum syrup and the ricotta filling.

Part 2: The Rum Syrup:

Whisk together the sugar (1/3 cup) and water (1/4 cup) in a small saucepan.

Bring the solution to a boil while stirring to dissolve the sugar. Boil for about 1 minute.  Remove from heat and add the rum (2 tablespoons).

Transfer to a shallow bowl and set aside.

Make sure to cool to room temperature before brushing on the cake.

Part 3: The Ricotta Cream:

Place the drained ricotta (400 grams) in a bowl and whisk for a couple of minutes. Add the light cream (2 tablespoons) and the sugar (2 tablespoons) and whisk to incorporate together. 

Fold in the chocolate chips (1/3 cup). Set aside.

Part 4: The Ganache Topping:

This easy ganache recipe might be familiar to you. It is the same one I used for this Chocolate Banana Cake recipe.

Super easy and quick to put together – just heat up the whipping cream (3/4 cup) with the butter (1 tablespoon) and once it’s nice and hot, add it to the chocolate (8 ounces) and whisk. Use a heatproof bowl.

The chocolate will melt, and then it’s just a matter of waiting 5 minutes and whisking it briskly to get the right consistency.

If the ganache does not firm up, place it in the fridge for about 5 minutes.

Cake Assembly:

Once the cake has cooled for about 5 minutes, loosen the sides and invert on a clean tea towel that has been sprinkled with icing sugar.

Remove the parchment paper by pulling it back.

Cut the cake into thirds.

Place one of the pieces on your serving platter. Brush the rum syrup over the entire surface.

Spread 1/2 of the ricotta cream on this bottom layer.

Place the second piece of cake on the ricotta cream and brush with the rum syrup. Spread the rest of the ricotta filling.

Place the third piece of cake over the ricotta filling and if desired brush with the rum syrup.

Whisk the ganache one more time and spread over the entire cake.

Keep refrigerated and covered until ready to be served. Can be made 24 hours in advance.

Tips, Tricks and Recipe Notes:

• Drain the ricotta. You risk getting a wet mixture which will “leak” once you put your cake together if the ricotta has too much moisture.
• Use good quality chocolate. If you want to create an intense chocolate flavor you need to use the real thing. Chocolate chips will not do.
• Allow the cake to come to room temperature after it is baked. Since both the layers of ricotta and the chocolate topping are heat sensitive, do not start assembling the cake until it is at room temperature.

What is the soft peak stage? When placing the egg beaters upright, the egg whites will curl downwards.

What are stiff peaks? When lifting the egg beaters the egg whites stand straight upright forming a stiff peak. 

What can I use to replace the rum? A teaspoon of vanilla extract is a great replacement.

How do you store this chocolate cake? Cover with plastic wrap and refrigerate until needed.

Easy Chocolate Desserts we Love:

Dark Chocolate Pudding

Healthy Chocolate Brownies (GF)

Chocolate Surprise Cupcakes 

Origin of the recipe for Chocolate Cream Cake:

In what seemed like a very long time ago, I used to subscribe to a Canadian Magazine called Homemaker’s.

The “cake part” of this recipe is adapted from the Jan/Feb 1999 issue. The original recipe had a whipped cream filling which I swapped for a ricotta based filling.

You and your family will love everything about this cake.

A chocolate layer cake with ricotta cheese and a chocolate ganache glaze… the perfect dessert. 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Flourless Chocolate Layer Cake, I would love to hear about it in the comments below and be sure to rate the recipe!

Chocolate Cream Cake

This flourless Chocolate Cream Cake with a luscious ricotta filling is the perfect dessert for any holiday celebration. A gluten free cake with a chocolate ganache frosting... simply irresistible! 

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: chocolate cream cake recipe, Chocolate ricotta cream cake

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 10 servings

Calories: 396kcal

Author: Maria Vannelli RD

Ingredients

The Flour-less Cake:

• 6 eggs separated
• 1 teaspoon vanilla extract pure
• 2/3 cup cocoa powder, dutch processed 55 grams, sifted, unsweetened
• 2/3 sugar granulated (separated)

The Rum Syrup:

• 1/3 cup sugar granulated
• 1/4 cup water
• 2 tablespoons Rum

The Ricotta Cream:

• 400 grams ricotta drained
• 2 tablespoons light cream
• 2 tablespoons sugar
• 1/3 cup chocolate chips dark, mini

The Chocolate Ganache Frosting:

• 8 oz semi-sweet or bittersweet chocolate
• 3/4 cup heavy whipping cream
• 1 tablespoon butter unsalted
• Grated chocolate for garnishing.

Instructions

The Cake:

• Line a 15 x 10 inch jelly roll pan with parchment paper. Set aside.
• Preheat oven to 350°F (180 °C)
• In a small mixing bowl, whisk together egg yolks and vanilla extract.
• In a separate bowl, combine cocoa and 1/3 sugar. Set aside.
• With an electric mixer, beat egg whites until soft peaks form.
• Gradually add the 1/3 cup of sugar and continue to beat until stiff peak forms. Set aside.
• Add the cocoa-sugar mixture to the egg yolks. Whisk together until smooth.
• Add a couple of tablespoons of the egg whites to this mixture and stir together (this will lighten the batter).
• Add the remainder of the egg whites and fold together.
• Spread batter evenly in jelly roll pan.
• Bake for approximately 20 minutes or until cake springs back when lightly pressed.
• Remove from oven and let cool for about 5 minutes.
• Invert on tea towel which had been sprinkled with icing sugar.
• Peel off parchment paper.
• When completely cool, cut into thirds.

The Rum Syrup:

• Combine the sugar and water in a small saucepan.
• Over medium heat, bring to a boil and stir to dissolve sugar (boil for about 1 minute).
• Remove from heat and add the rum.
• Cool to room temperature.

The Ricotta Cream

• Combine all the ingredients for the filling.
• Set aside.

The Chocolate Ganache Frosting:

• Place chocolate in a heatproof bowl and set aside.
• In a small saucepan,over medium heat, heat butter and cream together.
• Bring to just under a boil. Remove from heat.
• Immediately combine with the chocolate and let stand for about 5 minutes. In the meanwhile, start assembling the cake.

The Assembly:

• Place 1 piece of cake on your serving plate.
• Brush the rum syrup over top.
• Spread 1/2 of the ricotta filling.
• Place another piece of cake on the ricotta layer.
• Brush more rum syrup over the top.
• Spread the rest of the ricotta filling.
• Place last layer of cake on the ricotta filling.
• Brush top layer of chocolate cake with syrup.
• Whisk together the ganache filling until smooth.
• Spread over cake.
• Decorate with chocolate shavings (optional).
• Store leftover cake in the refrigerator,

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

• Drain the ricotta. You risk getting a wet mixture which will "leak" once you put your cake together if the ricotta has too much moisture.
• Use good quality chocolate. If you want to create an intense chocolate flavor you need to use the real thing. Chocolate chips will not do.
• Allow the cake to come to room temperature after it is baked. Since both the layers of ricotta and the chocolate topping are heat sensitive, do not start assembling the cake until it is at room temperature.

What is the soft peak stage? When placing the egg beaters upright, the egg whites will curl downwards.

What are stiff peaks? When lifting the egg beaters the egg whites stand straight upright forming a stiff peak. 

What can I use to replace the rum? A teaspoon of vanilla extract is a great replacement.

How do you store this chocolate cake? Cover with plastic wrap and refrigerate until needed.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*adapted from Homemaker's Magazine

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 118mg | Potassium: 322mg | Fiber: 2g | Sugar: 20g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 194mg | Iron: 1.8mg

Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on February 14, 2016 and republished on April 14, 2019 with updated content, photos and a video. Thanks for watching and sharing!