Ricotta and chocolate cake with the Thermomix, no starch shortcuts

Riccardo's cake, inspired by a recipe from Italian home cook Benedetta Rossi and adapted to the Thermomix with cornstarch instead of potato starch. No baking powder: all the lightness comes from the long-whipped eggs, and the result is a moist, almost creamy cake with chocolate chips that stay intact in every slice.

Why it's whipped for so long, and why with a bit of heat

There's no baking powder in this recipe: the structure comes entirely from the eggs, whipped with the sugar for 16 minutes total. That's much longer than a regular cake needs, and that's exactly the point: the more air you whip in, the more the cake rises during baking with no other help.

The first 13 minutes at 37°C aren't random: a light warmth dissolves the sugar faster and helps the eggs whip up to a greater volume than whipping them cold would, the same logic behind a pâte à bombe. The last 3 minutes with no temperature stabilize the structure before you add the other ingredients.

Cornstarch or potato starch: what changes

The original recipe uses potato starch, replaced here with cornstarch, easier to find in most pantries. The result is nearly identical: both starches give structure without weighing the cake down, unlike flour, which contains gluten and would make the cake denser and less melt-in-your-mouth.

Why the ricotta needs to be well drained

If the ricotta holds onto excess whey, that water ends up in the batter and the cake struggles to bake through, staying gummy instead of soft. Let it drain in a sieve for a couple of hours before using it, especially if it's very fresh: it makes all the difference between a slice that cuts cleanly and one that falls apart.

How to tell when it's properly baked

The skewer test works a bit differently here than with a regular cake: it should come out dry, but the cake still stays soft and moist, almost creamy, when sliced, because of the high proportion of ricotta. If you wait for the surface to feel "dry" to the touch too, you risk drying it out too much.

Why you should wait for it to cool before opening the pan

Warm, the structure hasn't set yet: opening the springform too soon risks breaking it or having it stick to the sides. Let it cool completely in the pan, then open it up without rushing.

Variations

• Without cornstarch: swap it for 60 g of plain flour. It comes out a touch less melt-in-your-mouth but just as good.
• Without starch or flour: the result is closer to a cheesecake, dense and creamy instead of light.
• With lemon or orange zest instead of cinnamon, for a fresher version.

Storage

Unlike the other cakes on the site, this one needs to be kept in the fridge, because of the fresh ricotta: it keeps well for 3-4 days, covered or in a closed container. Take it out about ten minutes before serving.