Chocolate Chip Ricotta Crumb Cake
User Reviews
5
Chocolate Chip Ricotta Crumb Cake
Description
The recipe begins by preparing a crumb crust made from all-purpose flour, sugar, baking powder, salt, and very cold grated butter, mixed with an egg until crumbly. Two-thirds of the crumb mixture is pressed into the bottom and partially up the sides of a lined round cake pan and chilled. Meanwhile, the ricotta filling is made by beating drained ricotta, sugar, and egg until creamy, then folding in mini chocolate chips.
The chilled crumb crust is topped with the ricotta filling and the remaining crumb mixture, with extra mini chocolate chips sprinkled on top. Baking at 350°F for around 30-40 minutes produces a cake with a golden crust, tender, creamy center, and chocolate bursts throughout from the chips. The textured crumb topping contrasts with the smooth ricotta filling.
The cake should be cooled completely before serving. It keeps well covered in the fridge for several days and freezes well when wrapped properly once cooled.
Ingredients
FOR THE CRUMB CRUST
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt if using unsalted butter then add ¼ teaspoon
- ½ cup butter very cold or frozen and grated
- 1 large egg
RICOTTA FILLING
- 1½ cups ricotta cheese 2 tablespoons; drained 10-20 minutes or more depending on moisture
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
EXTRAS
- ¼ - ⅓ cup mini chocolate chips
- 2-3 tablespoons powdered sugar aka icing sugar
Instructions
- Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper. (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).
FOR THE CRUMB CRUST
- In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
- Add approximately ⅔ of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover. Place in the fridge while making the ricotta filling.
FOR THE RICOTTA FILLING
- In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.
- Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.
- Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!
Notes
- Drain the ricotta for 10-20 minutes to reduce moisture for optimal filling texture; longer draining may be necessary if very wet.
- Store the cake covered in the refrigerator for up to 3-4 days.
- The cake freezes well if fully cooled and wrapped; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 137mg | 6% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 498IU | 10% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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