Preparation
In a deep bowl, combine eggs and powdered sugar. Whisk or beat for 3–4 minutes until the mixture expands, lightens in colour, and becomes fluffy.
Add sour cream, flour, cocoa powder, orange zest, and ricotta. Beat everything together thoroughly until the mixture is uniform and chocolate-coloured.
Prepare the baking molds (silicone, ceramic, or metal) greased with butter. Divide the dough evenly among the molds, filling them about 2/3 full.
Preheat the oven to 150°C. Place the molds in the oven and bake for 25 minutes.
Let the baked puddings cool slightly in the molds, then remove them. Serve warm or completely cooled. Optionally, garnish with powdered sugar, berries, or mint.
Ingredients
445 g
Ricotta Balance
2
eggs
70 g
sour cream
150 g
powdered sugar
40 g
flour
2 tbsp.
cocoa
1 orange
orange zest
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Share the recipe ;)