4.9 from 99 votes
Italian Chocolate Ricotta Cake
Chocolate ricotta cake is a delicious dessert that combines the rich flavors of chocolate with the creamy texture of ricotta cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 358 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Italian
Ingredients
- 1 cup ricotta cheese
- 6 ounces dark chocolate good quality ( I use one with 52% cocoa)
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup + 2 ½ tablespoons granulated sugar (180 grams total, if doubling the recipe then double this amount)
- ½ cup + ½ tablespoon butter (softened) (120 grams total, if doubling the recipe then double this amount)
- 1 cup pastry/cake 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!
Cup of Yum
Notes
- To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of cornstarch. Sift together to combine well and remove any lumps.
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- As long as your house is not humid or overly hot, you can store your cake covered for up to 2-3 days on the countertop. You can also store it covered for up to a week in the refrigerator.
- To freeze the cake, I recommend cutting it into slices and storing it in a freezer safe bag or container for up to 3 months. Thaw and enjoy.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
87mg
(29%)
Sodium
158mg
(7%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
628IU
(13%)
Vitamin C
0.02mg
(0%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 358
% 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.