The Poured Cake with Ricotta has the trick of double baking to prevent the ricotta and chocolate chip filling from sinking into the base.
A very simple and delicious ricotta poured cake, ideal as a snack but perfect as a dessert, perhaps served with a homemade liqueur like Nutella liqueur or simply with a coffee.
A combination I love, ricotta and chocolate, which I’ve also used to make the Ricotta and Chocolate Tart or even the Ricotta and Chocolate Crumble that I recommend you try!!
Depending on what you have available, you can use chocolate chips or simply high-quality dark chocolate cut into not too small pieces.
A poured ricotta cake that always works even for beginners in the kitchen, so give it a try because I guarantee that the recipe is well-tested by us and our nieces.
If you like chocolate cakes and also desserts based on ricotta, here are some other tasty ideas and then right after the photo, we’ll discover how to prepare the Poured Cake with Ricotta!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the Poured Cake with Ricotta
- 2 eggs
- 1/2 cup sugar
- 3 tbsps vegetable oil (various)
- 3 1/2 tbsps milk
- 3/4 cup all-purpose flour
- 1/2 packet baking powder
- 14 oz cow's milk ricotta
- 1/3 cup chocolate chips (or dark chocolate in pieces)
- 1 egg
- 1/2 cup potato starch
- 1/4 cup sugar
Tools
- 1 Electric whisk
- 1 Sieve
- 1 Baking pan rectangular 14 x 9 inches
Preparation of the Poured Cake with Ricotta
To prepare the Poured Cake with Ricotta, first make the batter by whisking together the eggs and sugar in a bowl until well puffed.
With the electric whisk still running, add the vegetable oil and milk, then gradually start adding the sifted flour.
Meanwhile, preheat the static oven to 350°F, butter, and flour a rectangular pan (a lasagna pan works well) 14 x 9 inches.
Pour half of the mixture into the pan and bake on the middle rack for 15 minutes.
While the batter is in the oven, sieve the ricotta into a bowl, add the sugar and egg, and mix well.
Lastly, add the potato starch and the chocolate chips or coarsely chopped dark chocolate.
Once the base for the Poured Ricotta Cake is baked, remove it from the oven, being careful not to burn yourself, and pour in the ricotta and chocolate filling, smoothing the surface.
Cover with the remaining batter and bake again for at least 20 minutes.
Check the baking; the Cake is ready when just golden on the surface.
Once ready, remove from the oven, allow to cool before removing from the pan by simply turning it over onto a serving plate or board.
Cut into cubes and if you like, you can sprinkle with powdered sugar to make it even more delicious.
I leave you my FACEBOOK PAGE if you want to be updated daily with my new recipe just leave a like.
On INSTAGRAM or also on PINTEREST you can find all my recipes. You can also subscribe to our YOUTUBE channel to watch our videos.
How to store the Poured Ricotta Cake
You can store it in the fridge tightly closed in an airtight container for 3 days.
If you prefer, you can also freeze it and then let it defrost in the fridge.
