Pear and chocolate plumcake with ricotta cheese
Cakes and cookies
Let’s cuddle a little with this homemade cake, perfect for a breakfast or a snack, soft and fragrant.
INGREDIENTS FOR A PLUMCAKE MOLD OF 22 cm
130 g. sugar
170 g. well drained cow ricotta cheese
70 g. milk
1 pinch of salt
170 g. Soft wheat flour 00 Molino Chiavazza
10 g. vanilla baking powder Molino Chiavazza
40 g. bitter cocoa
2 ripe pears (williams o abate)
Separate the egg yolks from the egg whites. Beat well the egg yolks with the sugar until you obtain a frothy and clear mixture. Then add the cow ricotta, previously put in a colander to eliminate all the water. Add milk and a pinch of salt. Amalgamate well.
Finally slowly add with a spoon the flour, the baking powder and the cocoa. Knead well.
Whip egg whites, last incorporate them well to the dough with gentle movements, from bottom to top so as not to disassemble.
Peel, wedge and then slice the pears and flour them.
Pour the dough in a buttered and floured plumcake mold, decorate the surface with pears slices.
Bake in already hot static oven at 180°C for 40 minutes, doing the “stick test”: thes stick must come out dry from the cake.
Churn out, let it cool and serve.