My COTTAGE AND CHOCOLATE SOUP CAKE is born after a long day of running, the dinner to prepare, the guys who squint in front of the tv and you realize you have nothing for breakfast ….. happen!

Not often by luck, but it happens, especially if like this time I have the head of a thousand thoughts and new projects under way!

I open the fridge, in addition to two eggs, half a jar of fresh cream and a little ricotta ….. I had nothing else! I think a little and I say, “Let’s try, maybe something good goes out!”

Well, I tried and did not come out something good, but very good! A SOUTH TOWER like a cloud with chocolate drops that ate the desire for greediness. I thought of it for breakfast, prepared in 5 minutes and this morning, once tasted at the men of the house is literally gone!

Take paper and pen, or print the recipe directly, I’m sure my RICOTTA AND CHOCOLATE SOUP CAKE will become your favorite breakfast!




  • 250 g of flour,
  • 2 eggs,
  • 150 g of sugar,
  • 125 g of fresh cream,
  • 100 g of cow’s ricotta,
  • 1 instant yeast bag for sweets,
  • 30 ml of Anisetta Meletti (or Sambuca),
  • 50 ml of seed oil,
  • 100 g of dark chocolate drops.
  • velvet sugar for decoration.



Install the eggs with the sugar with the electric whips for at least 5 minutes.

Combine flour and yeast sifted, alternating with oil and mixing with the help of a spatula. In a separate bowl mix the ricotta, the anisette (which you can substitute with Sambuca) and the cream.

Combine the whole by adding the drops of chocolate and gently mixing the compound.

Pour into a hinged mold approximately 22 cm in diameter previously grated and floured.

Cook at 180 ° C with a hot oven for about 40 minutes, then try the stew and then fry. Let it cool, shred and powdered with icing sugar.


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Nome Ricetta
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Tempo Preparazione
Tempo Cottura
Tempo Totale
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