Flourless Stracciatella Cake

A rich and creamy dessert that is gluten-free and easy to make, perfect for satisfying your chocolate cravings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 250

Main Ingredients

2 cups Greek yogurt, mascarpone, or ricotta cheese Use at room temperature.
2 large eggs Best at room temperature.
1/4 cup cornstarch Sift to avoid lumps.
1.7-2.1 oz dark chocolate, roughly chopped Use high-quality dark chocolate for richer flavor.
1/4 cup homemade vanilla sugar Can be substituted with regular sugar.
3.5 oz melted dark chocolate for topping (optional) Drizzle over the cooled cake.

Preparation

Preheat your oven to 350°F (180°C).
In a large mixing bowl, combine the Greek yogurt, mascarpone, or ricotta cheese with homemade vanilla sugar. Mix until smooth.
Add the eggs and whisk until fully incorporated and fluffy.
Fold in the chopped dark chocolate gently.
Gradually sift and mix in the cornstarch until the batter is smooth.

Baking

Pour the batter into a prepared silicone mold or baking pan. Smooth the top with a spatula.
Bake for about 40 minutes, or until well risen and a toothpick inserted in the center comes out clean.

Cooling and Serving

Allow the cake to cool completely in the pan before transferring it to the refrigerator for at least one hour.
Melt the reserved dark chocolate and drizzle over the cooled cake before serving.
Serve sliced and enjoy!

For best results, use ingredients at room temperature. Refrigerating the cake enhances its fudge-like consistency.