Mini Chocolate-Ricotta Cakes
Makes 1 dozen
Time 30 min
Rich and gently sweet, these fancy-feeling chocolate dessert cakes are each hiding a dollop of creamy ricotta cheese inside.
Special Diets:
Ingredients
- 1/4 cup canola oil, plus more for the pan
- 1 cup part-skim ricotta cheese, divided
- 3/4 cup firmly packed light brown sugar
- 1/2 cup nonfat (0%) milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup whole wheat pastry flour
- Powdered sugar for dusting
Method
Preheat the oven to 350°F. Oil a 12-cup muffin pan and set aside.
In a large bowl, whisk together 3/4 cup of the cheese, brown sugar, milk, oil, vanilla, salt and eggs until smooth.
Whisk in cocoa powder and then whisk in flour just until combined.
Spoon half of the batter evenly into the prepared muffin cups.
Place 1 teaspoon of remaining 1/4 cup cheese in the middle of each cake and then top with remaining batter.
Bake until cakes are set and just cooked through or until a toothpick inserted in the cake comes out clean, 18 to 20 minutes.
Run a table knife around the edges and transfer cakes to serving plates.
Dust generously with powdered sugar and serve immediately.
Nutritional Info:
Per serving: 1 cake, 190 calories (70 from fat), 8g total fat, 1.5g saturated fat, 40mg cholesterol, 95mg sodium, 24g carbohydrates (2g dietary fiber, 14g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup canola oil, plus more for the pan
- 1 cup part-skim ricotta cheese, divided
- 3/4 cup firmly packed light brown sugar
- 1/2 cup nonfat (0%) milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup whole wheat pastry flour
- Powdered sugar for dusting