The STRAWBERRY, RICOTTA AND CHOCOLATE CAKE is a soft and enveloping dessert, perfect for bringing out the flavors of spring with a sweet touch. The batter, rich and creamy, comes from the union of delicate ricotta and the lightness of whipped eggs, which give the cake a soft, moist texture that melts in the mouth.
Fresh strawberries, the protagonists of the recipe, add a fruity and slightly tangy note that balances the sweetness of the batter, giving freshness to every bite. While baking they release their juice, creating an even softer and more fragrant texture. Dark chocolate chips, meanwhile, enrich the cake with an intense and indulgent element, creating a pleasant contrast of flavors that makes the cake irresistible.
The result is a harmonious dessert, where every ingredient finds its balance: the creaminess of the ricotta, the freshness of the strawberries and the indulgence of the chocolate blend into a perfect whole. Ideal for breakfast, an afternoon snack or as an after-meal dessert, this cake charms for its simplicity and genuine taste, bringing to the table all the aroma and color of the warm season.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 434.25 (Kcal)
- Carbohydrates 59.24 (g) of which sugars 33.01 (g)
- Proteins 10.03 (g)
- Fat 19.31 (g) of which saturated 5.46 (g)of which unsaturated 10.97 (g)
- Fibers 1.49 (g)
- Sodium 109.86 (mg)
Indicative values for a portion of 150 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
- 2 cups strawberries (weight after cleaning (about 280 g / 9.9 oz))
- 3 eggs (medium, at room temperature)
- 3/4 cup sugar (about 180 g (6.3 oz))
- 1 cup + 2 tbsp whole-milk ricotta (drained (about 250 g / 8.8 oz))
- 1/3 cup vegetable oil (about 80 g (approx. 6 tbsp / 2.8 oz))
- 2 cups all-purpose flour (about 250 g)
- 1 packet baking powder (about 2 tsp)
- 1 pinch salt
- lemon zest
- 1/2 cup dark chocolate chips (about 80 g (2.8 oz))
For the strawberry, ricotta and chocolate cake you will need
- 1 Bowl
- Hand mixer
- 1 Pan 8.7 in
- 1 Sieve
- 1 Spatula
- 1 Knife
Preparation: strawberry, ricotta and chocolate cake
Wash and dry the strawberries, then cut them into pieces and set aside.
In a bowl, beat the eggs with the sugar until you obtain a pale and fluffy mixture. Fold in the ricotta and mix until you have a smooth cream.
Add the oil and the lemon zest and incorporate carefully.
Add the sifted flour, baking powder and salt.
Stir the mixture until smooth and homogeneous. Finally add the strawberries and the chocolate chips. Gently fold them in with a spatula.
Pour the batter into a greased and floured 8.7-inch pan.Bake the strawberry, ricotta and chocolate chip cake in a preheated conventional oven at 356°F for about 45-50 minutes.
Since it is moist, check doneness with the skewer test.
Once baked, remove from the oven and let it cool completely. Dust with powdered sugar and serve.
Storage
In the refrigerator
Up to 3 days, well covered in an airtight container or under a cake dome.
Freezing
You can freeze it sliced, well wrapped in plastic wrap and placed in a freezer bag.
Thaw it in the refrigerator or at room temperature.
