Chocolate Ricotta Cake {Flourless} With Berry Sauce

Ingredients

• 4 large eggs + 1 egg yolk, at room temperature
• 1 cup (200 grams) + 2 tablespoons (25 grams) granulated sugar, divided
• 1/2 cup salted butter (4 ounces; 113 grams), at room temperature
• 1/2 teaspoon table salt OR 3/4 teaspoon kosher salt
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 1/4 cups (284 grams) whole milk ricotta
• 1 1/4 cups (120 grams) of super-fine almond flour
• 1/2 cup (42 grams) Dutch process cocoa powder (See note)
• 1/2 cup (57 grams) blanched almond slices or slivers
• For Serving: Easy Berry Sauce, Powdered Sugar, Whipped Cream, or Ice Cream

Instructions

1. 1

   Heat the oven to 325 degrees F (162...: Heat the oven to 325 degrees F (162 degrees C). Prepare a 9 or 10-inch springform pan as follows: Spread a thin layer of vegetable shortening or softened butter inside the pan, coating the bottom and sides. Cut a piece of parchment paper to fit the bottom of the pan, press it inside the pan, and cover it with a thin layer of vegetable shortening or butter. Sprinkle a tablespoon or two of cocoa powder inside the pan and shake it around to coat the inside bottom and sides of the pan. (More about how to prevent cakes from sticking to the pan.)

2. 2

   Separate the eggs into two bowls, placing the...: Separate the eggs into two bowls, placing the egg yolks in a small bowl and the egg whites in a medium size bowl.

3. 3

   Use an electric mixer to beat 1 cup...: Use an electric mixer to beat 1 cup (200 grams) of the sugar, butter, salt, and almond and vanilla extracts until lightened in color and fluffy in texture; about 3-5 minutes. Beat the egg yolks into the mixture, adding them one at a time, and blending completely before adding the next.

4. 4

   Mixing on medium-low speed, beat in the ricotta...: Mixing on medium-low speed, beat in the ricotta cheese. Scrape down the sides of the bowl and add the almond flour and cocoa powder. Beat on low speed just until blended.

5. 5

   Using an electric mixer, beat the egg whites...: Using an electric mixer, beat the egg whites until frothy. With the mixer running, slowly sprinkle in the remaining 2 tablespoons (25 grams) of sugar and continue beating until a stiff peak that holds its shape forms if you lift the beater from the bowl.

6. 6

   Add the beaten egg whites to the cake...: Add the beaten egg whites to the cake batter and very gently fold them into the batter. Be careful to not over-mix. It's ok if there are still some white streaks of egg whites visible in the batter.

7. 7

   Scrape the batter into the prepared pan and...: Scrape the batter into the prepared pan and smooth the top into an even layer. Sprinkle the sliced almonds over the top and place the cake in the center of the oven. Bake for 55 - 65 minutes. When done, the cake will be starting to pull away from the side of the pan, and if you gently shake the pan, there will be very slight movement in the center of the cake, but the movement will appear "set". If you gently shake the pan and the movement looks like it might reflect liquid under the surface of the cake, it needs more time to bake.

8. 8

   When done baking, set the pan on a...: When done baking, set the pan on a wire rack and let it cool for 10 minutes. Carefully slide a knife or flat spatula around the sides of the cake, then release the side of the pan and remove. Allow the cake to cool completely before turning it out onto a serving platter. If not serving immediately, cover the cake to prevent it from drying out.

9. 9

   To serve: sprinkle the top with some powdered...: To serve: sprinkle the top with some powdered sugar or top it with fresh berry sauce. Or serve with sweetened whipped cream, a scoop of ice cream, or any of these dessert sauces.