If you’re looking for a dessert that combines lightness and indulgence, the ricotta and almond cake is your ideal solution. In this creamy recipe, the density of the ricotta meets the aromatic note of almond flour, creating a moist, melt-in-the-mouth texture that almost resembles a firm pudding or flan. You get a cake naturally without butter or oil, where the sweetness of the chocolate chips melts into a perfect embrace with the nuts. It’s the breakfast or snack cake to enjoy when you want a velvety cloud to cut into cubes and share with the people you love.
If you want other flourless recipes try the almond cake without flour, the ricotta and lemon cake without flour, the ricotta cake without flour or the chocolate and hazelnut cake without flour.
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MORE DESSERTS WITH RICOTTA
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing ricotta cake with almonds and chocolate
- 1 1/4 cups ricotta
- 3 eggs
- 1/2 cup + 2 tbsp sugar
- 1 cup almond flour
- Half zest of organic lemon (grated)
- 1 pinch salt
- 3.5 oz (≈2/3 cup) chocolate chips
- 1 oz (about 1/3 cup) sliced almonds
Tools
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- Pirofila 18×22
- Fruste elettriche
Steps for preparing ricotta and almond cake
To start your creamy recipe, break the eggs into a large bowl. Beat the eggs with the sugar using electric beaters for at least 10 minutes until the mixture is pale and fluffy. This step is essential: since there is no leavening, the air incorporated into the eggs is the only element that gives the cake its structure. At this point, add the ricotta and whisk for a few more moments until you obtain a smooth, homogeneous batter.
Now that the base is whipped, fold in the almond flour, the lemon zest and the salt. Mix everything gently with a spoon so as not to deflate the batter. Finish by adding the chocolate chips, stirring well so they are evenly distributed. The almond flour retains the natural moisture of the ricotta, making every bite of your ricotta and almond cake incredibly velvety and flavorful.
Take a rectangular baking dish and line it with parchment paper. Pour the batter into it and, after leveling, decorate the surface with the sliced almonds. Bake at 356°F (conventional), for about 40 minutes. Check the doneness: the cake should be set but still slightly “jiggly” in the center. The sliced almonds will turn perfectly toasted, releasing an irresistible aroma.
You’re at the final stage of your creamy recipe. Once out of the oven, let the cake cool completely in the baking dish. This resting is mandatory: without leavening and with a lot of ricotta, the cake needs several hours to stabilize and reach the right firmness. Only when it is well chilled, serve by cutting into regular cubes. This presentation highlights the moist texture and rich chocolate notes.
Tips for a perfect result
Large eggs: Use large eggs to maximize the air incorporated and give more support to the cake’s structure.
Dry ricotta: If the ricotta is very watery, let it drain in the fridge overnight; excess liquid would compromise the final firmness.
Small pan: To get tall, attractive cubes, use a baking dish that is not too large, about 8 x 8 in.
Tasty variations
Lactose-free: You can prepare this ricotta and almond cake using lactose-free ricotta for a version suitable for everyone.
Dark chocolate option: Use coarsely chopped dark chocolate instead of chips for larger, more flavorful pieces.
Vanilla aroma: Add the seeds of one vanilla bean for an even more delicate and enveloping scent.
Storage
In the refrigerator: Being a very moist dessert, store it in the fridge for 2-3 days in an airtight container.
When serving: Enjoy it chilled straight from the fridge if you like a cheesecake-like texture, or at room temperature for a more melty bite.
Can I add baking powder?
If you want a texture closer to a sponge cake, you can add half a packet of baking powder, but you would lose the typical creaminess of this version.
Why did the cake remain low?
That’s normal! Without baking powder, this cake focuses entirely on density and the richness of the filling.
Can I use powdered sugar?
Certainly, a final dusting will make the cubes even more elegant and inviting.
