The ricotta and chocolate chip cake is a cake for breakfast or an afternoon snack, easy to make; a recipe that really takes just 10 minutes to prepare. Made with eggs, sugar, flour and fresh ricotta in the batter, the prized ingredient that gives it a soft and tender texture, so much so that it melts in your mouth at the first bite! The recipe for the ricotta and chocolate chip cake includes a video to guide you through the process, but don’t forget to subscribe to my YouTube channel.
Other recipes with ricotta:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 300.35 (Kcal)
- Carbohydrates 40.70 (g) of which sugars 20.46 (g)
- Proteins 7.16 (g)
- Fat 13.25 (g) of which saturated 3.60 (g)of which unsaturated 6.97 (g)
- Fibers 0.55 (g)
- Sodium 37.09 (mg)
Indicative values for a portion of 100 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
- 1 cup ricotta
- 3 eggs
- 3/4 cup sugar
- 4 3/4 tbsp vegetable oil
- 4 tsp baking powder
- 2/3 cup chocolate chips
- 2 cups all-purpose flour
Tools
- 1 Springform pan
- 1 Hand mixer
How to make the ricotta and chocolate chip cake
To prepare the cake, start by separating the yolks from the whites; whip the whites until stiff. Beat the yolks with the sugar using a mixer, then gradually add the oil and the ricotta.
Once you have a smooth batter, sift in the flour and baking powder. Gently mix with a whisk, using circular movements from the bottom to the top.
Take the whipped egg whites you set aside and gently fold them into the batter; as the last ingredient add the chocolate chips, remembering to reserve a few for decorating the top.
Pour everything into a 9-inch springform pan lined with parchment paper on the bottom and with the sides buttered and floured.
Bake the cake at 356°F (180°C) for about 40 minutes. Remove from the oven and cool on a rack.
Storage of the ricotta and chocolate chip cake
The ricotta and chocolate chip cake can be stored under a cake dome for up to 3–4 days, and it can be frozen.
