The ricotta cake with chocolate chips is mainly composed of ricotta. Without flour with a little potato starch to bind the mixture and of course chocolate chips cannot be missing.
A fairly easy and exquisite cake, very creamy inside. A spoon dessert for a special dessert.
My daughter made it with great success (as usual) for her father’s birthday who appreciated it so much.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz ricotta
- chocolate chips (As desired)
- 3/4 cup sugar
- 1/2 cup potato starch
- 2 eggs
- 1 packet vanillin
- as needed powdered sugar
Steps
Pour the powdered sugar with the eggs into the bowl and work with the electric beaters until it becomes frothy.
Add the potato starch and the packet of vanillin and mix with the beaters.
Add the ricotta and mix with upward movements to ensure there are no lumps.
Finally, pour the chocolate chips abundantly, at least a hundred grams, but if you want even more, and stir everything gently.
Cover the mold with parchment paper and pour in the mixture. Bake in the oven set to 350 degrees Fahrenheit for about fifty minutes. Alternate between convection and static if you notice the cake tends to burn on top.
Remove from the oven and let the ricotta cake with chocolate chips cool and rest. Before serving, sprinkle with powdered sugar.
Ricotta Cake with Chocolate Chips without Flour with a Little Potato Starch
This cake, while baking in the oven, you will notice it puffs up. After taking it out, it deflates a bit, but this is completely normal.
Store the ricotta cake with chocolate chips in the refrigerator for no more than three days in a container.
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FAQ (Frequently Asked Questions)
How to store the ricotta cake?
Store the ricotta cake with chocolate chips in the refrigerator for no more than three days in a container.
