The magic ricotta cake is a simple, very quick, soft, light, and fragrant dessert. I had some ricotta to use up, so I decided to make a cake without flour, potato starch, cornstarch, yeast, oil, or butter, with lots of chocolate chips, perfect for breakfast, a snack, or a treat. It melts in your mouth! The magic ricotta cake is called magic because it is prepared in just a few minutes with a hand whisk (or fork) and without the classic ingredients used to make a cake, it has a creamy texture and is a real delight, try it 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8-inch mold
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 26.5 oz ricotta (well drained)
- 3/4 cup sugar
- 1/2 cup dark chocolate chips
- 4 eggs
- 1 orange zest
- to taste powdered sugar
Steps
The magic ricotta cake with chocolate chips is super easy and quick to prepare, first put the eggs, sugar, and grated zest of an orange in a bowl and mix with a hand whisk.
Add the well-drained ricotta (if it’s fresh, let it drain before using) and mix everything together, then fold in the dark chocolate chips.
Transfer the mixture to a mold lined with parchment paper and bake the magic ricotta cake in a preheated oven at 340°F for about 50 minutes, do the toothpick test to check if it’s done.
Remove the cake from the oven and let it cool completely, it is normal for it to puff up in the oven and then deflate once taken out. Garnish the magic ricotta cake, if you like, with a dusting of powdered sugar.
Notes:
The magic ricotta cake keeps at room temperature for a couple of days, but only if it’s not hot; otherwise, keep it in the fridge, it will last up to 4 days.
Other desserts with ricotta HERE
