Ricotta and Chocolate Chip Pound Cake is a soft dessert, simple to prepare and perfect for any occasion. It accompanies us from breakfast to snack time and even as a dessert at the end of a meal.
The chocolate chips make it irresistible and the ricotta gives it an unparalleled softness.
Preparing Ricotta and Chocolate Chip Pound Cake, is easy and quick
Even for those with glycemic index issues.
thought for you:
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 363.68 (Kcal)
- Carbohydrates 50.82 (g) of which sugars 25.88 (g)
- Proteins 10.40 (g)
- Fat 14.53 (g) of which saturated 4.42 (g)of which unsaturated 6.80 (g)
- Fibers 0.69 (g)
- Sodium 60.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta and Chocolate Chip Pound Cake
Let’s do the shopping
- 3 eggs
- 2 cups all-purpose flour (or FiberPasta)
- 1 cup ricotta cheese
- 3/4 cup sugar (or 1 cup erythritol,)
- 1 packet vanillin
- 3 tbsp sunflower oil
- 3 tbsp milk
- 1/2 cup dark chocolate chips
- Half packet baking powder
Ricotta and Chocolate Chip Pound Cake
Tools
We need:
- 1 Pound Cake Pan
- 1 Mixer
- 1 Mixing Bowl
- 1 Sifter
Steps
Prepare the ricotta, which should be well-drained for at least 24 hours.
Sift the flour and baking powder and set aside.
Mix the ricotta well with a whisk to make it creamier.
In another bowl, break the eggs and add the sugar or your preferred sweetener, then beat everything until doubled in volume. (Take the eggs out of the fridge at least 2 hours beforehand)
Once the mixture is well whipped, add: the sunflower oil, milk, and vanillin.
Continue to mix and gradually add the ricotta, mixing with the beaters. Do not add more ricotta until the first spoonful is well incorporated.
Once all the ricotta is incorporated, add the flour by spoonfuls, always mixing with the beaters, then add the chocolate chips and mix with a spatula this time.
Pour the mixture into a greased and floured 12-inch pound cake pan.
Add the remaining chocolate chips. (A tip to make the pound cake crack in the middle: place small pieces of butter on top as shown in the photo).
Bake the ricotta and chocolate chip pound cake in a preheated static oven at 356°F for about 50 minutes.
Do the toothpick test before taking it out of the oven.
Let it cool completely on a rack before slicing.
Ricotta and Chocolate Chip Pound Cake is served.
Insert the butterfly attachment in the bowl, then add the eggs and sugar. Beat for 4 minutes at speed 4.
Remove the butterfly and add the ricotta, milk, and oil, 3 minutes at speed 2.
Now add the rest of the ingredients except for the chocolate chips.
3 minutes at speed 2.
Transfer the mixture into a bowl and add the chocolate chips. Mix with a spatula and then follow the instructions above at step 6.
Storage
Ricotta and Chocolate Chip Pound Cake can be stored at room temperature for 2-3 days under a cake dome. To prolong freshness, you can keep it in the fridge for up to 5 days or freeze it in slices for about 1 month.
Ricotta and Chocolate Chip Pound Cake can be stored at room temperature for 2-3 days under a cake dome. To prolong freshness, you can keep it in the fridge for up to 5 days or freeze it in slices for about 1 month.
Tips
I suggest accompanying the pound cake with some homemade hot chocolate even without added sugars click here
Hints
For an even softer pound cake, you can replace the ricotta with yogurt.
FAQ (Frequently Asked Questions)
Ricotta and Chocolate Chip Pound Cake
Can I add nuts or different flavors?
Of course! You can enrich the pound cake with chopped walnuts, almonds, or hazelnuts. For an aromatic touch, try adding lemon zest, orange zest, or a pinch of cinnamon.
Ricotta and Chocolate Chip Pound Cake
