The ricotta and chocolate cake is a very soft dessert that successfully combines simplicity and taste in a perfect blend. Soft, fragrant, and incredibly delicious, this cake is very easy to prepare even for those with little experience.
The undisputed protagonist is the ricotta, an indispensable ingredient that gives the batter a soft and creamy consistency without needing to add butter or cream. I often use it in my cakes and also in pancakes. A few weeks ago, I made some delicious and extremely versatile ricotta muffins and a decadent cake with apples, ricotta, and almonds.
My ricotta and chocolate chip cake is perfect at any time of the day, serve it for breakfast or a snack with a dusting of powdered sugar, or as a dessert, perhaps with a scoop of vanilla ice cream.
Thanks to the presence of ricotta, it will retain its softness for several days and will be even better the day after baking when the flavors have had time to blend properly.
Try other desserts with ricotta:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup ricotta (firm and compact)
- 1/3 cup peanut oil (or 6 tbsp of soft butter)
- 1/3 cup milk
- 2 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (grated)
- 1/2 cup dark chocolate chips
- 1 tablespoon all-purpose flour
- 2 teaspoons butter
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform 9.5 inches in diameter
Procedure
In a large bowl, crack the eggs (at room temperature) and add the sugar, whisk them together with an electric whisk until you get a light and frothy mixture.
Incorporate the ricotta then add the sifted flour with the baking powder, vanilla extract, and grated orange zest, continuing to mix everything with the whisk.
Add the oil and finally the milk, you should obtain a smooth and homogeneous mixture without overworking it to avoid activating the gluten.
Add the chocolate chips.
Pour the mixture into the greased and floured pan. Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes, being careful not to overbake it, or it will become dry.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The ricotta and chocolate cake is ready, let it cool completely, dust it with powdered sugar, and serve.
Advice
Storage
The ricotta and chocolate cake can be stored at room temperature for 3 days in a cool, dry place.
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