Description
Chocolate Chip Ricotta Cake Recipe– Enjoy this delicious dessert with coffee or tea! The ricotta adds a rich, moist texture, while the mini chocolate chips provide delightful bursts of chocolate in every bite. Buon appetito!
Ingredients
- 1 1/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs (room temperature)
- 15 oz whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 3/4 cup unsalted butter, softened
- 1 cup mini semi-sweet chocolate chips (coated in 1 tablespoon all-purpose flour)
- 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
Top Tips for this Italian Cake:
Use High-Quality Ricotta: For the best texture and flavor, opt for whole milk ricotta. It adds richness and moisture to the cake.
Room Temperature Ingredients: Ensure all your ingredients, especially the eggs, butter, and ricotta, are at room temperature before you start. This helps them blend more smoothly and results in a better texture.
Creaming Method: Beat the butter, sugar, and ricotta together until light and fluffy. This step incorporates air, giving your cake a light and tender crumb.
Coat Chocolate Chips: Toss the mini chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
Use a Springform Pan: A springform pan makes it easy to release the cake without damaging it. Grease and flour the pan well to prevent sticking.
Check for Doneness: Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking, as this can dry out the cake.
It’s one of the most delcious recipes. Mangia!
- Prep Time: 10 min
- Cook Time: 60
- Category: Sweet
- Method: Italian
- Cuisine: Italian