The ricotta and chocolate chip cake is a dessert that combines indulgence and delicacy harmoniously.
It is prepared in a few minutes and with just a few ingredients that are usually in the pantry.
The result is a refined spoon dessert suitable for any occasion, both elegant and informal.
It is loved by both adults and children and is also suitable for birthdays or parties.
I still remember when a baker in my neighborhood always told me that to keep it soft just right, the ricotta should not be too dry, so choosing fresh ricotta has always been a priority for me.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Ricotta and Chocolate Chip Cake
- 2 cups ricotta
- 3 eggs
- 2/3 cup erythritol
- 1/3 cup cornstarch
- 3/4 cup chocolate chips
- 1 pod vanilla
- to taste powdered sugar
Tools
- 1 Mixer
- 1 Springform Pan
- 1 Spatula
- Parchment Paper
Steps for Preparing the Ricotta and Chocolate Chip Cake
To prepare the cake with chocolate WATCH THE RECIPE VIDEO
Drain the ricotta to remove excess whey, if necessary.
Bring it to room temperature before use.
Take a bowl and break the eggs, add the erythritol and whisk with the electric whisks until you get a frothy mixture. Add, still keeping the whisks running, the cornstarch and vanilla.
Incorporate the ricotta and mix until you get a homogeneous mixture. You can also use electric whisks, and finally add the chocolate chips and mix.
Line a 8.7 inch springform pan with parchment paper and pour the batter. Level it with a kitchen spatula and bake at 350°F for about 45 minutes in a static oven. In the mini oven in air fryer mode at 340°F for about 30 minutes or until lightly golden.
Once baking is complete, let it cool: first at room temperature, then possibly in the refrigerator for at least half an hour and sprinkle with powdered sugar.
Storage and Tips
The ricotta contains moisture which can facilitate mold growth more easily, so it’s important that the cake is well covered and protected.
Avoid strong temperature changes as they can make the cake sweat or alter its texture and flavor.
The ricotta and chocolate cake keeps in the fridge for three days wrapped in plastic wrap or sealed in an airtight container.
You can freeze it in an airtight container cut into pieces for 1-2 months
If freezing, make sure it’s completely cold before wrapping to prevent ice or internal condensation.
When serving, thaw in the refrigerator, then bring to room temperature.
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FAQ (Questions and Answers)
Can I replace erythritol with sugar?
Yes, in the same quantity.
What can I replace cornstarch with?
You can replace it with potato starch.
