Chocolate Ricotta Cheese Pound Cake

Chocolate Ricotta Cheese Pound Cake is a great alternate if you looking for an eggless pound cake. Egg has been replaced by ricotta cheese.

Baking this cake turned out to be a perfect example of Murphy’s Law in terms of planning. Whatever I had planned to do with it, went straight out of the window. I had promised myself to bake the next cake on a weekday, but as luck would have it, V decided to come home for lunch, right in the middle of mixing batter on speeds and demanded LUNCH! My oven had been pre-heated for so long, that it went off to zero and had to be re-heated once my batter and tin was ready. And if this wasn’t enough, to my utter dismay, we had to cancel our trip as V got fever in the evening. :( How I was looking forward to this trip only I know. Pune is full of must-see neighboring places during rainy season but since our move here 4 years ago, I haven’t been able to see much as pregnancy, infant and toddler kept me busy. Even this chance went for a toss. booo hooooo :( some more tears.

Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake

To start from where we left, I made Eggless Banana Pound Cake with Coconut Cream Cheese Frosting for this month’s Sweet Punch with not so much PERFECT results. So I did a second attempt – for reasons see the earlier post. I used cocoa & Ricotta Cheese (paneer) for my recipe. I still added baking soda to it.

Eggless Chocolate Ricotta Cheese Pound Cake – I replaced the eggs with Ricotta Cheese in this recipe – (1/4 cup paneer replaces 1 egg). This time I used my 8 inch round tin as I was planning to take this cake for a trek to Raigarh Ropeway and there were others to share. So I increased the quantity by 1/3rd maintaining the same proportion.

Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake

For making Cake flour at home – Take one cup of APF and remove 2 Tbsp from it. Replace 2 Tbsp flour with cornflour and sift together 2-3 times. Cake flour is ready to use. I removed 4 Tbsp from 2 cups of cake flour and replaced with 4 Tbsp of Cocoa Powder.

I had read many times that replacing more than 2 eggs is very difficult, next to impossible. But I didn’t feel so. The cake was very good – moist, soft, crumbly, tasty. V couldn’t stop praising or eating. V praising is big because he drives me to tears many a times with his curt remarks about my cooking. So if he praised to the extent that this by far is the best cake I’ve baked then I believe him and you do so too.

Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake

I felt that sugar was less and could have been increased more, which was due to addition of cocoa powder. But I didn’t alter any ratio as I wanted to maintain that. I sprinkled the cake with some powdered sugar and I was home. Since the cake was big and I didn’t want us piling kilos, I gave half to our dear friend & neighbor – They also loved it in equal measure as V. :) This one is for more Sweet Punch to experiment with!

Eggless Chocolate Ricotta Cheese Pound Cake
Eggless Chocolate Ricotta Cheese Pound Cake

Chocolate Ricotta Cheese Pound Cake

Chocolate Ricotta Cheese Pound Cake is a great alternate if you looking for an eggless pound cake. Egg has been replaced by ricotta cheese.
Prep Time10 mins
Cook Time45 mins
Course: Baking
Servings: 6

Ingredients

  • 4 tbsp milk
  • 1 cup ricotta cheese homemade paneer
  • 2 tsp vanilla extract
  • 2 cup cake flour with cocoa sifted
  • 1 cup sugar granulated
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 246 gram unsalted butter softened

Instructions

  • Preheat the oven to 180 C. Line & grease 8 inch pan.
  • Puree the paneer in a blender till smooth.
  • Lightly whisk together milk, paneer and vanilla in a medium bowl.
  • Place dry ingredients in a large bowl and mix on low-speed for 30 secs, until blended.
  • Add butter & half of the paneer mixture, and mix until dry ingredients are moistened. On medium speed beat for 1 minute. This will aerate and develop cake's texture. Scrape down sides.
  • Add the remaining paneer mixture in 2 batches, beating for 20 secs between each addition. Scrape down sides.
  • Pour batter into prepared pan. Smooth surface with spatula. Baked for 45 mins.
  • Let cake cool on a rack in the pan for 10 mins before inverting onto a greased wire rack.

Notes

  1. To make cake flour – Take one cup of APF and remove 2 Tbsp from it. Replace 2 Tbsp flour with cornflour and sift together 2-3 times. Cake flour is ready to use.
  2. I removed 4 Tbsp from 2 cups of cake flour and replaced with 4 Tbsp of Cocoa Powder.
  3. 1 cup paneer replaces 4 eggs.

7 responses to “Chocolate Ricotta Cheese Pound Cake”

  1. Nags says:

    lovely to see the results!

  2. wow, that sounds amazing !!!

  3. VJ says:

    This was certainly the best of your cakes. The only bad thing was it that it didn’t last long :-D

  4. Anu says:

    Ricotta cheese is a great substitute for eggs and provides a wonderful texture – your cake looks really good too!

  5. Thank you all for your lovely & encouraging comments :)

  6. Rajani says:

    Isn’t it satisfying when cooking experiments give good results? your cake looks delicious :)!

    Rajani

  7. Awesome idea. Glad that it worked.

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