Italian Chocolate Ricotta Cake
User Reviews
4.9
Italian Chocolate Ricotta Cake
Description
The Italian Chocolate Ricotta Cake blends ricotta cheese with melted dark chocolate, sugar, eggs, and vanilla to make a silky batter. Cake flour and baking powder provide a gentle rise and tender crumb. The cake is baked in a greased pan until just set, allowing the chocolate and ricotta to create a moist, smooth texture.
The taste is rich but balanced, with dark chocolate providing deep cocoa flavor while the ricotta lends creaminess and slight tang. The cake’s crumb is soft rather than dense, with a delicate sweetness, enhanced by a dusting of powdered sugar before serving.
Homemade cake flour can be made by replacing two tablespoons of all-purpose flour with cornstarch per cup, sifted together. Room temperature ingredients improve batter consistency. The cake can be stored covered at room temperature for 2-3 days or refrigerated for longer. It freezes well when sliced, allowing for convenient storage up to three months.
Ingredients
- 1 cup ricotta cheese
- 6 ounces dark chocolate good quality, about 52% cocoa
- 3 large egg room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar 180 grams total, if doubling the recipe then double this amount, 2½ tablespoons
- ½ cup butter 120 grams total, if doubling the recipe then double this amount, +½ tablespoon softened
- 1 cup cake flour aka pastry flour
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
*If you use unsalted butter then add ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 350F/180C. Spray or grease and flour an 8 or 9 inch / 20-23 cm round cake pan or 7 inch / 18 cm bundt pan.
- In a bowl melt the butter and chocolate either bain marie or microwave, let cool, then pour into the mixing bowl add the sugar and beat, add the eggs and yolk one at a time, mixing well between each addition. Add the ricotta, vanilla and salt beat to combine, sift in the flour and baking powder beat until smooth 2 minutes.
- Transfer the batter to the prepared pan. Bake for approximately 25-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 20 minutes in the pan then remove from the pan to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
- Make cake flour by replacing 2 tablespoons of all-purpose flour with cornstarch per cup, then sift together.
- Bring ingredients to room temperature 45-60 minutes before baking for best results.
- Store the cake covered at room temperature up to 2-3 days or refrigerated up to a week.
- Freeze sliced cake in freezer-safe containers for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 158mg | 7% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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