Chocolate Chip Ricotta Cake Recipe (Italian)
User Reviews
5
Chocolate Chip Ricotta Cake Recipe (Italian)
Description
This Chocolate Chip Ricotta Cake starts by combining dry ingredients—flour, baking powder, and salt. Separately, softened butter, granulated sugar, and whole milk ricotta cheese are creamed together until light and fluffy, which helps incorporate air for a tender crumb. Eggs and flavor extracts are added gradually, followed by folding in the dry ingredients just until combined to avoid overmixing. Coating mini semi-sweet chocolate chips with flour prevents them from sinking during baking. The batter is baked in a greased and floured 9-inch springform pan at 350°F until a toothpick comes out clean, ensuring moistness without overbaking.
The cake offers a moist, slightly dense texture with pockets of melty chocolate chips. It can be presented simply dusted with powdered sugar and served as a dessert or alongside coffee or tea. The almond extract is optional, providing a subtle nutty note if desired.
Key tips include using whole milk ricotta for richness, ensuring all ingredients are at room temperature for smooth mixing, and avoiding overmixing to maintain lightness. Checking doneness carefully prevents drying out the cake. Using a springform pan aids in removal and presentation.
Ingredients
- 1 ¼ cups granulated sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large egg room temperature
- 15 ounces ricotta cheese whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- ¾ cup butter softened, unsalted
- 1 cup chocolate chips coated in 1 tablespoon all-purpose flour, mini, semi-sweet
- 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
- Use whole milk ricotta for better moisture and flavor in the cake.
- Bring eggs, butter, and ricotta to room temperature before mixing for smoother batter.
- Cream butter, sugar, and ricotta until fluffy to help aerate the cake.
- Coat mini chocolate chips in flour to keep them evenly distributed in the batter.
- Mix dry and wet ingredients just until combined to avoid a dense texture.
- Bake in a greased and floured springform pan for easy removal and even cooking.
- Check doneness with a toothpick to prevent overbaking and dryness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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