I tell you right away, this cake was a huge success with me. Everyone loved it.
And that’s normal, because it only contains good things. Ricotta, cocoa and apricot jam. The result is an extremely moist and deliciously fragrant cake.
It is to be redone absolutely!
In addition, it is very easy to prepare. You can take advantage of the holidays to do it with the children.
Chocolate cake, ricotta and apricot jam:
(Inspired by Panedolcealcioccolato)
130 g oil (sunflower)
125g apricot jam
250g of flour
30g bitter cocoa
1 packet of baking powder
Preheat the oven to 180°C.
Whisk eggs and sugar
Add the ricotta. To mix together.
Add the oil. To mix together.
Add the milk. To mix together.
Add the jam. To mix together.
Add the flour, cocoa and baking powder, sifting them. To mix together.
Grease a bundt cake pan and pour the mixture into it.
Bake for about 40 minutes.
Let cool slightly, then unmold the cake.
Cover with apricot jam.
To finish: the mold I used was mottled. I understand it was quite old, although it looks very modern. Anyway, I love it!
To grease it, I only use the grease bomb. It’s ideal!
I admit that since I got it, I more or less put aside my silicone molds.
If you use another type of mold, do not forget to adjust the cooking times.