Ricotta casts the same magic spell on cakes as does its dairy kinfolk, yogurt and buttermilk. In other words, ricotta makes them exceptionally moist. That's just one reason to make this recipe; the other one is the combination of ground almonds (or almond flour) and rice flour that's used instead of wheat flour, meaning the cake is completely gluten free. One more reason is the deep, dark chocolate flavor provided by both melted chocolate and cocoa powder.
- Preheat oven to 180°C (approximately 350°F.
- Grease a small, round cake pan and line the bottom with parchment paper.
- In a bowl, place eggs, sugar, and orange zest, and beat well until the mixture increases in volume.