Zutaten für Chocolate Almond Ricotta Cake
- 1 box (15.25 oz) chocolate cake mix
- 2 large eggs
- 1/2 cup water
- 15 oz (1 and 1/2 cups) ricotta cheese
- 1 teaspoon almond extract
- 1/4 cup granulated sugar
- fresh berries or cherries
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Zubereitung von Chocolate Almond Ricotta Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x9 inch square baking pan or six jumbo muffin tins.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 2 large eggs, and 1/2 cup water. Mix according to cake mix instructions. Pour batter into the prepared pan or muffin tins.
- In a separate bowl, beat together 15 oz (1 and 1/2 cups) ricotta cheese, 1 teaspoon almond extract, and 1/4 cup granulated sugar using a hand mixer until smooth and creamy.
- Spoon the ricotta mixture evenly over the chocolate batter, placing spoonfuls as close together as possible. For muffins, add about 2 tablespoons of ricotta mixture to each muffin cup.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before serving. Serve warm with fresh berries or cherries.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
132g
Fat
18g
Carbs
16g