Chocolate Chip Ricotta Cake Recipe (Italian)
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5.0
24 reviews
Excellent
Chocolate Chip Ricotta Cake Recipe (Italian)
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Chocolate Chip Ricotta Cake Recipe- Enjoy this delicious dessert with coffee or tea! The ricotta adds a rich, moist texture, while the mini chocolate chips provide delightful bursts of chocolate in every bite. Buon appetito!
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Ingredients
- 1 ¼ cups granulated sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs room temperature
- 15 ounces whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- ¾ cup unsalted butter softened
- 1 cup mini semi-sweet chocolate chips coated in 1 tablespoon all-purpose flour
- powdered sugar for dusting/garnishing the top of the cake
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and ricotta cheese until light and fluffy, about 5 minutes. You can also use a whisk and a large bowl for this process!
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond (if using) and mix until combined. The batter will look a little curdled at this point- that's normal!
- Gradually sift in the dry ingredients, mixing until just combined.
- Gently fold in the mini chocolate chips coated in flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for at least 10 minutes before releasing the springform. Transfer the cake to a wire rack to cool completely. Once the cake is completely cool, dust the top with powdered sugar for a beautiful finishing touch! Enjoy.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze it as described in the storage tips.
Notes
- Top Tips for this Italian Cake:
- Use High-Quality Ricotta: For the best texture and flavor, opt for whole milk ricotta. It adds richness and moisture to the cake.
- Room Temperature Ingredients: Ensure all your ingredients, especially the eggs, butter, and ricotta, are at room temperature before you start. This helps them blend more smoothly and results in a better texture.
- Creaming Method: Beat the butter, sugar, and ricotta together until light and fluffy. This step incorporates air, giving your cake a light and tender crumb.
- Coat Chocolate Chips: Toss the mini chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Use a Springform Pan: A springform pan makes it easy to release the cake without damaging it. Grease and flour the pan well to prevent sticking.
- Check for Doneness: Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking, as this can dry out the cake.
- It's one of the most delcious recipes. Mangia!
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
96mg
(32%)
Sodium
316mg
(13%)
Potassium
191mg
(5%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
590IU
(12%)
Calcium
138mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 96mg | 32% |
| Sodium | 316mg | 13% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 590IU | 12% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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