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Italian Chocolate Ricotta Cake Recipe

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★★★★★

4.7 from 113 reviews

This Italian Chocolate Ricotta Cake combines rich dark chocolate and creamy ricotta cheese for a moist, tender dessert with a subtle tang. Perfectly balanced sweetness and a light texture make it a delightful treat for any occasion.

Ingredients

Scale

Chocolate Mixture

  • 6 ounces dark chocolate (52% cocoa), good quality
  • ½ cup + ½ tablespoon unsalted butter (softened) (120 grams total)

Batter

  • 1 cup ricotta cheese
  • 3 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • ¾ cup + 2 ½ tablespoons granulated sugar (180 grams total)
  • 1 cup pastry/cake flour
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Prepare an 8 or 9 inch (20-23 cm) round cake pan or a 7 inch (18 cm) bundt pan by spraying or greasing it and lightly dusting with flour to prevent sticking.
  2. Melt Chocolate and Butter: In a bowl, melt the butter and dark chocolate together using a bain-marie or microwave. Allow the mixture to cool slightly before proceeding.
  3. Combine Sugar and Eggs: Pour the cooled chocolate and butter mixture into a mixing bowl and add the granulated sugar. Beat until well combined. Add the eggs and egg yolk one at a time, beating well after each addition to create a smooth batter.
  4. Add Ricotta, Vanilla, and Salt: Stir in the ricotta cheese, vanilla extract, and a pinch of salt. Beat the mixture until everything is well incorporated.
  5. Incorporate Flour and Baking Powder: Sift together the pastry (cake) flour and baking powder, then add them to the batter. Beat for about 2 minutes until the batter is smooth and lump-free.
  6. Bake the Cake: Transfer the batter into the prepared pan, smoothing the top. Bake for approximately 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and Serve: Let the cake cool in the pan for 20 minutes before removing it to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy your delicious Italian chocolate ricotta cake!

Notes

  • Use room temperature eggs for a smoother batter and better rise.
  • If using unsalted butter, add ¼ teaspoon of salt to enhance flavor.
  • Do not overbake to maintain moistness; toothpick should come out with a few moist crumbs.
  • Allow the cake to cool before dusting with powdered sugar to prevent it from melting.
  • This cake pairs wonderfully with fresh berries or a dollop of whipped cream.

Keywords: Italian chocolate ricotta cake, chocolate cake, ricotta dessert, moist chocolate cake, easy chocolate cake recipe

Find it online: https://victoriablair.com/italian-chocolate-ricotta-cake-recipe/