Flourless Ricotta and Chocolate Cake: Super Creamy And Easy To Make

Why Didn’t my Egg Whites Whip Properly?Make sure the bowl is clean and there’s no yolk mixed in. Even a small amount of fat can prevent stiff peaks.What Can I Serve With This Cake?It’s delicious on its own, but a dusting of powdered sugar, a dollop of whipped cream, or fresh berries will make it extra special.Is This Cake Safe for Gluten-Free Diets?Yes! This recipe is completely flourless, making it naturally gluten-free—just ensure your chocolate chips are certified GF.How to StoreLet the cake cool completely before storing. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days. When ready to enjoy, let it sit at room temperature for 10–15 minutes, or serve it cold for a cheesecake-like texture.