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Gluten-Free Cocoa Ricotta Layer Cake (Sugar-Free)
Light cocoa sponge split and filled with a sweetened ricotta and cottage-cheese cream, finished with a dark chocolate glaze and almond flakes. Gluten-free and low-sugar.
20 min prep / 90 min total
225 kcal
7.8g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 1egg
- pinchsalt
- 100 mloat milk
or any milk
- 1 tsperythritol
for the sponge
- 30 gcottage cheese
soft, for the sponge
- 40 ggluten-free flour
- 10 gcocoa powder
- 1 tspbaking powder
- 100 gricotta
soft, for the cream
- 120 gcottage cheese
soft, for the cream
- 3 tsperythritol
for the cream
- 40 gdark chocolate
for the glaze
- 2 tbspoat milk
for the glaze
- almond flakes
for topping
Instructions
Whisk 1 egg with salt, 100ml oat milk, 1 teaspoon erythritol and 30g soft cottage cheese.
Stir in 40g gluten-free flour, 10g cocoa and 1 teaspoon baking powder, then pour into an 18x12cm lined tin.
Bake at 180°C for 15- or microwave for , then cool fully.
Blend 100g ricotta, 120g cottage cheese and 3 teaspoons erythritol into a smooth cream and chill briefly.
Halve the sponge, fill with cream, cover with melted dark chocolate (40g + 2 tablespoons oat milk), sprinkle almond flakes and chill .
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