Cocoa ricotta mini cheesecake in a cocotte
A cocoa cheesecake baked in a cocotte, indulgent but light.
Open in the appPer serving
- Calories
- 233 kcal
- Protein
- 12.7 g
- Carbohydrates
- 20.9 g
- Fat
- 12.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Part-skim ricotta100 g
- Eggs25 g
- Unsweetened cocoa powder6 g
- Sugar12 g
- Dark chocolate 70%5 g
Contains: lactose, eggs,
Method
- Preheat a conventional oven to 160 °C.
- Roughly chop the dark chocolate.
- In a bowl whisk the ricotta, egg, sugar and sifted cocoa powder until the cream is smooth and lump-free.
- Pour it into a ramekin, level it and scatter with the chocolate.
- Bake for 25 minutes, until the edges are set and the centre just wobbly; let it cool before serving, as it firms up as it cools.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.