Slowly but steadily, the colder season is coming closer and I adore making an afternoon cake on the weekend. And this is just perfect to prepare, as it’s just simply mixing all ingredients together and you are ready!
See how to make here:
1 egg yolk
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1 pinch of salt
150g chocolate chips (or chopped chocolate)
Raisins / walnuts (optional)
Pre-heat the oven to 180°C (oven set to air circulation). Butter and flour a bundt cake baking tin.
In a large bowl, beat the eggs, yolk and sugar until creamy and light, then add vanilla and ricotta until combined.
In a separate bowl, whisk together flour, baking powder and salt. Then add to the ricotta mix and fold in the chocolate last.
Pour the batter into the baking tin and place in the oven for 30-40 minutes. Just use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready. Remove from the oven and let cool. Then you can serve on a large plate. Enjoy!