This is a very special recipe, chocolate cake and cheesecake grandmother. It is a version of the traditional cake of the grandmother who have removed the gluten so that if you have guests at home with celiac disease, they can also enjoy a tasty sweet. It can be performed in a version with gluten, replacing rice flour and corn flour.
Its appearance reminds cakes that came in cartoons that have enlivened my childhood and that of many of you. Many and many of you will remember in the window sills or picnic baskets. Because now you can recreate at home through this chocolate cake and cheesecake grandmother. What do you expect? No need excuse.
Ingredients for 6 portions or mold 18 cm
- For the pastry: 150 g of rice flour, 90 g sugar, 70 g of corn flour, 110 g butter (at room temperature), 1 egg, 1/2 teaspoon baking soda and salt.
- For the filling: 300 g cottage cheese, 150 g sugar, 60 g of black chocolate, 3 eggs (1 for brushing the cake), 1 tablespoon vanilla extract and 1/2 teaspoon ground cinnamon.
Making chocolate cake and cheese Grandma
We begin by preparing the pastry and, for this, mix the flour, sugar and baking. They add a pinch of salt, butter and egg mixture worked with the fingertips until a homogeneous mass, but brittle. If we notice too dry, we add a little water. Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.
Meanwhile we get with stuffing. We begin by separating the whites from the yolks of two of the three eggs and beating the first to soft peaks using an electric beater. To make this easier, they should be at room temperature and the container we use is perfectly clean and dry.
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In a bowl we beat the ricotta and add the egg yolks, sugar, chocolate chips (had grater), vanilla extract and ground cinnamon. Stir well and add the beaten egg whites to softpeaks, mixing with soft and outflanking careful not to lose the air incorporated with the batter.
The mold base better if springform and cover with greaseproof paper. Divide the pastry into two parts and the stretch with a rolling pin. It is easier to do on greaseproof paper to help transfer the mold and line the base and sides. If we are broken and cracked in the process, polish with traces of dough.
Fill with chocolate and ricotta mixture, spreading well over the entire surface with a spatula or back of a spoon. Cover with the other half of pastry we already stretched, we cut the excess edges and seal with your fingers. If we want, we can use leftover cuts dough to decorate the surface.
We beat the third egg and split to entire surface before placing in the oven at 180° C and bake for 30-40 minutes or until the surface begins to reach all gold. After this time, remove from oven and let cool completely before removing from pan and serve.
Tasting
This chocolate cake and cheese Grandma is a great way to top off a celebratory meal with coffee and the desktop. It is strong and has a strong flavor, so a small portion will suffice. We can serve with a little whipped cream or a scoop of vanilla ice cream will be even richer (if possible).
