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 Egg has been replaced by ricotta cheese.
Servings: 8 inch round cake
Ingredients
- 4 tbsp milk
- 1 cup cottage 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 an 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
- 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.
- I removed 4 Tbsp from 2 cups of cake flour and replaced with 4 Tbsp of Cocoa Powder.
- 1 cup paneer replaces 4 eggs.