La Cotta Chocolate Cake
Fleur (@nourishingfoods)
This chocolate ricotta cake strikes a perfect balance between richness and lightness, with a moist, chocolatey crumb. Each bite is irresistible!
Medium
80 mn
10
Ingredients
- 100 gr almond flour
- 120 gr spelt flour
- 120 ml aquafaba (chickpea water from the can)
- 60 ml applesauce
- 150 gr xylitol or any other sugar of choice
- 250 gr La Cotta
- 100 gr dark chocolate, melted
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat your oven to 175°C. Grease a 15 cm round cake pan with oil and set aside.
- In a large bowl, whisk together the almond flour, all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, use a mixer to whip the aquafaba until light and fluffy.
- In another bowl, mix La Cotta and applesauce until smooth. Gradually add the sugar, then gently fold this mixture into the whipped aquafaba, whisking until fully incorporated.
- Pour in the melted dark chocolate and mix until smooth.
- Gradually fold the dry ingredients into the wet mixture, using a spatula and being careful not to overmix.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve with La Fraîche, a drizzle of olive oil, and a pinch of sea salt for the perfect finishing touch.
Fraîche
A generous dollop of tangy La Fraîche adds sophistication to this classic comfort dessert.
I like adding a final sprinkle of flaky sea salt to enhance the bittersweet chocolate flavors!
@nourishingfoods
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