Love cake is a delicious nuts-free dessert made of vegetable oil, eggs, ricotta cheese, granulated sugar and instant chocolate pudding mix for an irresistible indulgence.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | eggs | gluten | lactose |
⏱ 94 mins of preparation time for 99 mins of total time – easy
🍽 16 servings – 292 kcal per serving
| Serving
161g |
Fat
19g |
Sat. fat
8g |
Sodium
208mg |
| Carbs
22g |
Fibers
0g |
Sugars
15g |
Proteins
7g |
INGREDIENTS
- 18¼ oz chocolates
- ½ cup vegetable oil
- 6 eggs
- 2 lb ricotta cheese
- 2 tsp vanilla extract
- ¾ cup granulated sugar
- 3½ oz instant chocolate pudding mix
- 1 cup whole milk
- 8 oz whipped cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
TOOLS
- 1 electric mixer
- 3 bowls
- 1 oven
- 1 refrigerator
- 1 cake pan
- 1 saucepan
- 1 whisk
STEPS
Preheat the oven to 350°F for 12-15 minutes.
Pour 0.55 cups of water in a saucepan and warm it on medium heat for 3 minutes, then turn off the heat to get hot water.
Pour 3/4 cup of hot water in a bowl to get lukewarm water.
Combine chocolates and vegetable oil in a bowl. Crack 3 eggs into the bowl and whisk. Add lukewarm water to the mixture and beat with an electric mixer to get a batter.
Grease a cake pan with butter, then dust it with all-purpose flour. Next, transfer batter to the pan.
Put ricotta cheese in a bowl. Crack three eggs into the bowl and beat with an electric mixer. Add granulated sugar and vanilla extract to the bowl. Beat contents of the bowl once more to get a cream cheese mixture.
Spread cream cheese over the cake pan and put it in the oven for 60 minutes. Take it out of the oven and turn off the heat.
Let the cake rest for 5 minutes.
Combine instant chocolate pudding mix, whole milk, and whipped cream in a bowl with a whisk to get a whipping mixture.
Spread the whipping mixture to the cooled cake.
Put the cake pan in the refrigerator for 20 minutes, then take it out to get a love cake.
It’s ready to be served !
