This recipe belongs to Esther Mozzi, she is the daughter of my doctor Piero Mozzi. He refers to himself as “doctor and surgeon based on nature”, he cures diseases with a personalized diet, he doesn’t prescribe medicine. His cure is based on the blood type and various symptoms of each person. My hubby and I have been in cure since last year and a lot of our symptoms have gone away others we control with the diet he prescribed to us. You can find out more here.
Choccy-cheers!
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Wheat free ricotta and chocolate cake
By Published: May 26, 2012
- Yield: 10 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
Ricotta based cake
Ingredients
- 1 kg Ricotta cheese
- 7 yolks
- 7 egg whites
- 100 g Cocoa powder unsweetened
- 300 g Sugar white
- Icing sugar decoration
Instructions
- Mash the ricotta cheese.
- Beat the yolks with the sugar until they are fluffy and add the cocoa powder.
- Beat the egg whites till stiff and add the yolk mixture. Gently fold them without whipping
- Once they are well mixed pour the mixture into a stamp. You can either use a baking sheet inside the stamp or just rub a bit of butter t it, to prevent the batter from sticking.
- Bake it for 45 minutes at 170°C.
- Wait for it to cool down and serve with iced sugar sprinkled on top.
- Course: Dessert
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