Italian Chocolate Chip Ricotta Cake
User Reviews
4.9
843 reviews
Excellent
Italian Chocolate Chip Ricotta Cake
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Chocolate Ricotta Cake, an easy and delicious cake recipe, moist and full of chocolate chips,a classic Italian dessert. Everyone will love.
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Ingredients
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup ricotta room temperature
- 2 cups all-purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 Pinch salt
- ½ cup mini chocolate chips (unsweetened chips, milk chips or a mixture of both)
- 1 teaspoon all-purpose flour
EXTRAS
- 3-4 tablespoons icing/powdered sugar (for dusting)
Instructions
- Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
- In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
- In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
- Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
*Toss the chocolate chips with one teaspoon of flour before adding, this prevents the chips from sinking in the batter while baking.
Notes
- For room temperature remove ingredients from the fridge 45-60 minutes before using.
- To make homemade cake/pastry flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- The cake can be stored up to two days at room temperature. Make sure it is well wrapped or stored in an airtight container. Keeping it any longer and it should be refrigerated.
- To freeze the cake, be sure to wrap well in plastic wrap and place in an airtight container or freezer bag. It can be frozen for up to three months. Be sure to remove the cake from the freezer bag or container before thawing, although you can leave it wrapped in plastic and thaw in the fridge over night.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
75mg
(25%)
Sodium
45mg
(2%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
215IU
(4%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 45mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 215IU | 4% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
843 reviews
Excellent
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