An easy-to-make light dark chocolate cake. It’s gluten-free and egg-free, and only has 200 calories per slice.
A delicious and enveloping dessert, creamy, with a taste similar to a chocolate fondant, and so “chocolaty” that it is almost black. Furthermore, this cake has no butter or oil, low in sugar and has a very low glycemic index.

Rich in polyphenols and antioxidants, I recommend serving it like this, with a sprinkling of cinnamon.
It is a functional slimming cake thanks to its high percentage of bitter cocoa.

But if you are very greedy, given the light recipe you can serve it with a dollop of cold whipped cream or Greek yogurt.
Tasted both warm and cold, it is very good and can be kept for three days covered with cling film.
It is prepared in a flash! And if you are a chocolate lover I recommend you try it.

The calories are only 200 per serving, which for a cake so rich in chocolate is truly a miracle.
I made it because I wanted to test a new cocoa on the market, completely zero-fat, which I bought
on Amazon: having no fat, the aroma suffers a little, however it has half the calories compared to traditional cocoa and is perfect for those on a low-fat diet.
If you are curious you can find it here: 0% Unsweetened Keto Cocoa Powder for Cooking Smoothies 1kg of Q Honey.

In the original recipe, however, I put normal cocoa, so the calories are counted with normal cocoa.

DARK CHOCOLATE CAKE LIGHT
WITHOUT GLUTEN OR EGGS

• Ingrediants

  250 grams of ricotta Vallelata
  (if you want it even lighter use quark, but only quark, zero fat)
  200 ml of skimmed milk + a cup of water
  60 grams of potato starch
  30 grams of milk chocolate
  100 grams of sugar + a few drops of liquid stevia
  (you can use 70 grams of extra sugar, but I preferred to make half sugar and half sweetener because I don’t like using only stevia with cocoa)
  100 grams of unsweetened cocoa
  a bag of vanillin or a few drops of natural vanilla essence (I use HEILALA Everyday Vanilla, 125 ml – with pure vanilla extract and other natural flavors, gluten-free, ethically sourced vanilla pods from Polynesia )
  a pinch of salt
  half a teaspoon of baking soda
  half a teaspoon of apple cider vinegar or white wine

Note for the vegan version:
the cake is not vegan, but for those wishing to make it in a vegan or dairy-free way, you can use
soy milk or an almond drink such as Alpro light instead of milk, and tofu cream ( silken tofu) instead of ricotta. For milk chocolate, today there is also vegan milk, but it can be replaced with 30 grams of vegan hazelnut cream, hazelnut butter or almond butter. In this case I recommend that you blend the tofu with the soy milk and the hazelnut cream or butter, all cold and then proceed as per the recipe, skipping steps one and two of the procedure.

How to make the light dark chocolate cake
Servings: 80. Calories per serving: 200

1. In a saucepan, heat the milk over low heat with the milk chocolate reduced to small pieces.
2. Add the mixture a little at a time to the ricotta after letting it cool.
3. Add the vinegar, liquid stevia and vanilla flavor if liquid to the cream.
   If you use vanillin instead, add it to the dry ingredients.
4. Now preheat the oven to 180 degrees. Line a round mold with a diameter of 22 cm or less with parchment paper.
5. In a bowl, mix the dry ingredients very well: bitter cocoa with salt, sugar, starch and baking soda.
6. Only after the powders have mixed very well, start by combining the water and then add the milk and ricotta mixture.
   The result will be quite liquid, it is normal.
7. Pour the mixture into the pan and place it in the oven halfway up.
8. Bake in the oven for 30 minutes.
9. Turn off, open the oven door, let the cake cool for 12 minutes and then take out the pan.
10. Now let it cool for an hour before turning it out.
    Sprinkle with cinnamon. You can serve the cake right away or eat it cold.
    It can also be stored in the refrigerator.