Chocolate Coconut Ricotta Ball Sponge Cake

Chocolate Coconut Ricotta Ball Sponge Cake


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This isn't a typical poke cake. Instead of poking the holes in, prepared coconut ricotta balls will form holes and creamy pockets throughout your chocolate sponge cake!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 C. ricotta
  • ¼ C. coconut flakes
  • ½ C. sugar, divided
  • 2 egg yolks
  • 4 T. cornstarch, divided
  • 4 eggs
  • ¼ C. dark chocolate, melted
  • 3 T. cocoa powder
  • 2 T. flour
  • 1 tsp. baking powder
  • Dash salt
  • Chocolate sauce for garnish

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Preheat oven to 350 degrees. In a bowl, combine ricotta, coconut, ¼ cup of sugar, 2 egg yolks, and 2 tablespoons of cornstarch. Once well-combined, form into balls and arrange in a greased spring form pan. In a large bowl, whisk 4 eggs with salt and ¼ cup of sugar until frothy. Add in melted chocolate, flour, baking powder, 2 tablespoons of cornstarch, and cocoa; mix well until smooth. Slowly pour chocolate batter over coconut balls and bake for 30 minutes until an inserted toothpick comes out clean. Serve warm with a drizzle of chocolate sauce.

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