chocolatericottacaramel
Chocolate Ricotta Cake with Caramel and Peanuts
Make Chocolate Ricotta Cake with Caramel and Peanuts from Herzhaftes essen with 20 ingredients and 21 clear steps.
From YouTube · Jan 26, 2026
Make Chocolate Ricotta Cake with Caramel and Peanuts from Herzhaftes essen with 20 ingredients and 21 clear steps.
40 min
Prep time
40 min
Cook time
2 hrs 10 min
Total time
6
Yield
Ingredients
17 ingredients- CHOCOLATE SPONGE
- 4 eggs
- 1 pinch salt
- 100 g sugar
- 100 g plain flour
- 40 g cocoa powder
- 20 g cornflour
- CARAMEL
- 100 g sugar
- 30 g butter
- 100 ml warm double cream
- RICOTTA CREAM
- 70 g ricotta
- 30 g icing sugar
- 150 ml double cream
- CHOCOLATE AND PEANUT TOPPING
- 80 g chocolate
- 60 g roasted peanuts, chopped
- 150 g chocolate
- A little vegetable oil
Method
21 steps- Preheat the oven to 180°C (350°F).
- Grease and line an 18 cm cake tin.
- Whisk the eggs, salt and 100 g sugar until pale and thick.
- Sift together the flour, cocoa powder and cornflour.
- Fold the dry ingredients into the egg mixture.
- Transfer the batter to the prepared tin.
- Bake for 25–30 minutes.
- Leave the cake to cool completely.
- For the caramel, heat the remaining 100 g sugar until golden.
- Carefully stir in the butter.
- Gradually add the warm cream and stir until smooth.
- Leave the caramel to cool.
- Beat the ricotta with the icing sugar until smooth.
- Add the cold double cream and whip until thick.
- Melt the 80 g chocolate and allow it to cool slightly.
- Chop the roasted peanuts.
- Melt the remaining 150 g chocolate with a little vegetable oil.
- Spread the ricotta cream over the cooled cake.
- Add the caramel and melted chocolate.
- Finish with the chopped peanuts.
- Refrigerate for at least 1 hour before serving.
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