Ricotta crumble cake with chocolate chips — the classic version and a light one. Discover how to make it in a few minutes using the ‘crumb’ method.
It’s that “clever” dessert that solves any end of a meal. You don’t need a rolling pin or millimetric precision: just your hands and a bowl.
In this version I doubled up: you’ll find the classic recipe and a light/low glycemic index version, with baking times for both the oven and the air fryer.
The Ricotta Crumble Cake with Chocolate Chips is the quintessential Sunday dessert, but with a trick: it’s incredibly quick to prepare.
The result? A rustic, crunchy shell hiding a velvety ricotta filling that melts in your mouth. It’s the perfect dessert to share after a meal or for a homestyle afternoon snack.
I still remember the sound of the fork breaking the crunchy top of my grandmother’s ricotta cake. It was the scent of celebration.
Today, with a hectic life and the use of the air fryer, that scent is the same but the preparation has become smart.
Every time I bake it, I feel like I’m back in that kitchen, with floury hands and impatient waiting in front of the oven door.
Today I’ll explain the two options: all-purpose flour (type 00) or Type 2 flour, sugar or erythritol, and why to choose each.
There was a period when I had to look at every dessert suspiciously because of the glycemic index, and let’s be honest: watching others eat a creamy cake while you’re chewing an apple isn’t fun. So I set out to ‘challenge’ tradition in the kitchen.
When I served this version made with Type 2 flour and erythritol to my husband (a dessert purist!) and he didn’t notice the difference, I knew I had won.
Finally, a dessert that agrees with both health and indulgence.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ricotta Crumble Cake with Chocolate Chips
- 2 cups all-purpose flour (225 g (about 1 7/8 cups) if using Type 2 flour)
- 1/2 cup granulated sugar (or erythritol 100 g (about 1/2 cup))
- 7 tbsp butter (or 80 g oil (about 6 tbsp))
- 1 egg (large, room temperature)
- Half packet baking powder (for cakes)
- lemon (zest of 1 organic lemon, grated)
- 1 pinch salt
- 2 cups ricotta
- 1/2 cup sugar (erythritol)
- 3.5 oz dark chocolate chips (100 g 85% dark, chopped)
- as needed powdered sugar
Tools
- Baking pan
- Bowl
- Air fryers
Steps
Ricotta Crumble Cake with Chocolate Chips
Depending on the pan you’ll use… A round pan about 9–9.5 inches (22–24 cm) is recommended if you want the cake tall and creamy.
Use a 10¼-inch (26 cm) pan if you prefer it slightly thinner and crispier.In a bowl, sift the ricotta (it should be well drained and dry of whey).
Add the sugar (or erythritol) and mix with a whisk or spatula until you have a smooth cream.
If you use chips: Add them directly to the ricotta cream and stir to distribute evenly. Perfect for those who love precision and convenience.
If you use a chocolate bar (recommended for lower GI): Coarsely chop it with a knife before adding it to the cream.Irregular fragments and small flakes will melt slightly during baking, creating indulgent streaks that make every bite a surprise!
In a large bowl (or on a work surface), pour the flour (2 cups for 00, or about 1 7/8 cups for Type 2), the sugar or erythritol, the baking powder, the grated lemon zest and a pinch of salt.
Add the cold butter cut into cubes (or the oil).
Stir in the egg at room temperature.
Work the ingredients quickly with your fingertips: you shouldn’t get a smooth dough, but a mass of irregular crumbs.
Stop as soon as the flour has absorbed the fats.
Take a pan (recommended 9–9.5 inches) and line it with parchment paper.
Pour just over half of the crumbs on the bottom.
Spread them evenly and press them lightly with the back of a spoon, also creating a small lateral edge of about half an inch (1 cm).
Pour all the ricotta and chocolate cream in the center and level it well.
Cover everything with the remaining crumbs, letting them fall like a shower without pressing them so that during baking they remain distinct and crunchy.
In a Conventional Oven (static or fan-assisted)
Preheat to 356°F (180°C).
Bake on the middle rack for 35–40 minutes.
It will be ready when the surface is a nice deep golden color.
In an Air Fryer
Set to 320°F (160°C).
Cook for 20–22 minutes.
Tip: If your air fryer heats strongly from the top, check the color after the first 15 minutes: if it’s already browned, cover with a bit of foil for the last minutes.
Allow the crumble cake to cool completely before attempting to remove it from the pan: the ricotta needs time to set and reach the perfect texture. If you have time, make it the day before: resting enhances the flavors!
For the classic version: A generous dusting of traditional powdered sugar will make it irresistible.
For the light version: You can leave it plain so that the dark streaks of chocolate show between the golden crumbs. If you don’t want to give up the white touch, use erythritol powdered sugar: the visual effect is identical, but without the sugar impact.
Tips
The shortcrust pastry can absorb some moisture in the fridge. If you want to restore that just-baked sensation, warm your slice for 2 minutes in the air fryer at 320°F (160°C) or in a small electric oven before eating. It will become crisp in no time!
Storage
If the kitchen isn’t too warm, you can keep it under a glass dome for 1 day maximum. Since it’s ricotta-based, it’s better not to push it with heat.
In the refrigerator (Recommended): The ricotta crumble cake is one of those desserts that is even better the next day. Store it in an airtight container or covered with plastic wrap in the fridge for 2–3 days. Cold will make the ricotta cream even firmer and silkier.
Can it be frozen? Yes, you can freeze it already portioned in freezer bags. It keeps well for about 1 month.
To serve, let it thaw slowly in the refrigerator and then pass it a few minutes in a hot oven to revive the shortcrust.
If you enjoy it cold from the fridge in summer, it will almost seem like a baked cheesecake! An absolute delight on hot days.
FAQ (Questions & Answers)
Any suggestions for fillings?
Ricotta and Raspberries: Replace the chocolate chips with fresh raspberries or blueberries. They will almost turn into a jam while baking, creating a tart contrast with the ricotta’s sweetness.
Ricotta and Pears: A timeless classic. Dice a pear into small cubes and sauté for 2 minutes in a pan with a pinch of cinnamon before folding into the ricotta.
Nutella or Pistachio Cream Heart: Spread a thin layer of spreadable cream over the crumb base, then cover with ricotta and finish with more crumbs. This way you’ll have a double creamy layer.
Ricotta and Amaretti: Crumble dry amaretti into the ricotta cream. They give an incredible almond scent that pairs wonderfully with chocolate.
Apples, Raisins and Pine Nuts: If you want to omit ricotta, fill with thinly sliced apples, soaked raisins, pine nuts and lots of cinnamon. It becomes an extremely crunchy apple crumble.
Ricotta and Candied Orange: For a flavor reminiscent of a Sicilian cannolo, use orange zest and a few pieces of candied orange together with chopped chocolate.Can I avoid using flour?
You can replace the 250 g of all-purpose flour with a gluten-free flour mix for desserts (all-purpose type). The result will be almost identical.
Use 200 g very fine rice flour combined with 50 g potato starch or cornstarch. This combination makes the crumble even crispier and lighter.
