Chocolate Ricotta Cake
A forgiving and delightful Italian chocolate cake made with ricotta, creating a moist, custardy crumb that pairs beautifully with coffee or ice cream.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use whole-milk for richness; drain if watery.
- 1 cup granulated sugar Can substitute half with brown sugar.
- 1/2 cup unsalted butter, softened Use softened, not melted.
- 3 large eggs Room temperature for better incorporation.
- 1 teaspoon vanilla extract A little luxury.
Dry Ingredients
- 1 1/2 cups all-purpose flour Spoon and level for accurate measuring.
- 1 teaspoon baking powder Check freshness; discard if older than six months.
- 1/2 teaspoon salt Enhances flavor.
Mix-Ins
- 1 cup semi-sweet chocolate chips Use quality chips or chopped chocolate for gooey pockets.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, blend the ricotta cheese and sugar until smooth.
- Add in the softened butter and mix well until creamy.
- Incorporate the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
Combining Ingredients
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chocolate chips gently.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 20 minutes before serving.
Notes
For best results, bring eggs and ricotta to room temperature. Use quality chocolate for better flavor. Store leftovers at room temperature, covered, or refrigerate for up to 5 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 12g
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