Ricotta cake

Cake:

• 50g OKONO Vegan white chocolate
• 250g ricotta cheese
• 3 eggs
• 100g almond flour
• 50g coconut flour
• 70g erythritol
• teaspoon vanilla extract
• 1 teaspoon baking powder
• 50g butter or coconut oil
• zest of 1 lemon
• pinch of salt
  

Topping:

• 50g OKONO Vegan white chocolate
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract

• Preheat the oven to 175°C and grease the baking mold.
• Mix the wet ingredients in a large bowl: beat the eggs and add the ricotta, melted butter or coconut oil and vanilla extract.
• Mix well to make a smooth batter.
• Mix the dry ingredients (almond flour, coconut flour, erythritol, baking powder, lemon zest and salt) in another bowl.
• Add this mixture to the wet ingredients and stir well until everything is well blended.
• Then add 50g chopped OKONO vegan white chocolate.
• Pour the batter into the baking mold and smooth the top.
• Bake the cake in the preheated oven for 40-45 minutes.
• Let the cake cool completely.
• Make the topping: melt 50g OKONO Vegan white chocolate au bain marie and add the coconut oil and vanilla extract.
• Pour over the cake and leave to set in the fridge for a while.