Syrup cake, with chocolate and ricotta cream

Today I have for you (for me I already had a syrup cake recipe , with chocolate and ricotta cream .

Delicious, well syruped with a chocolate sauce, icing and garnished with fine ricotta cream.
I used breadcrumbs instead of flour, it absorbs and maintains the syrup better. I used the same countertop recipe for the reinterpreted Savarinele .

So, if you are planning a dessert for the weekend, a special occasion or maybe a coffee meeting with a dear friend, this syrupy cake with chocolate and ricotta cream is perfect.

I hope you like it as much as we liked it!

Syrup cake, with chocolate and ricotta cream

Syrup cake, with chocolate and ricotta cream Syrup cake, with chocolate and ricotta cream Syrup cake, with chocolate and ricotta cream

Preparation time: 1 h 20 min Nr. servings: 16 Complexity: medium

Tray dimensions: 20 x 20 cm



  • wheat:
  • 6 chicken eggs
  • a pinch of salt
  • 6 lg pesmet
  • 5 lg raw sugar
  • 2 lg black cocoa
  • syrup:
  • 200 gr chocolate 52%
  • 200 ml of milk
  • 200 ml of water
  • chocolate glaze:
  • 150 gr sugar
  • 300 ml of water
  • 300 gr chocolate 52%
  • cheese cream:
  • 250 gr ricotta
  • 350 gr fat cream
  • 4 lg powdered sugar
  • vanilla
  • for decoration:
  • edible flowers
  • fruit / chocolate decoration


The ingredients for the countertop are kept at room temperature for at least half an hour.
Start the oven at 160 degrees C (electric oven) -180 degrees C- gas oven.
Separate the egg whites from the yolks.
In a bowl, mix the egg whites and a pinch of salt until they become white and gain consistency. Add the sugar, stirring constantly. When a strong meringue is obtained, incorporate the yolks, homogenizing the composition. Add 6 tablespoons of breadcrumbs and cocoa, stirring gently with a spatula. Once the composition is homogenized, it is poured into a tray provided with baking paper.
Bake in the preheated oven for 30-40 minutes. You can test with a toothpick (prick the worktop with a toothpick, if it comes out clean, then the worktop is baked. If it does not come out clean, the worktop must be left for another 10 minutes.)
Once baked, remove the top from the oven and leave to cool in the pan.
While the countertop is baking, prepare the chocolate syrup. Melt the milk chocolate, stirring constantly. After melting, leave to cool until the top is syrupy. In the chocolate sauce obtained, pour hot water and mix until a fluid syrup is obtained.
The cooled top is pricked with a toothpick from place to place, then syruped with all the syrup.

  • You don’t have to worry that there is too much syrup, the top will absorb all the liquid and will be perfect when you enjoy it.

After soaking for at least half an hour, the top is divided into 4 x 4 cm squares (or as desired).
I used white muffin papers on which I placed the portions of the countertop.
For the chocolate icing, boil the water with the sugar, let it boil for 20 minutes, on low heat, until the syrup starts to make small bubbles. Add the chocolate and mix until it melts and the sauce becomes homogeneous. So hot, it is used for icing cakes. Pour with a spoon over each cube of the countertop, then leave to cool. Put them in the fridge in the fridge. For the cream cheese, mix the cream until it has a consistency. The ricotta cheese is frothed with sugar and vanilla. Incorporate into the cream and mix. With this cream, garnish each cake, then let it cool again. It is decorated according to everyone’s choice and taste. It is an extremely good cake, well syrupy, creamy and sweet. May it be useful to you!

Syrup cake, with chocolate and ricotta cream

Syrup cake, with chocolate and ricotta cream

Syrup cake, with chocolate and ricotta cream

Syrup cake, with chocolate and ricotta cream
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