The ricotta cakes with chocolate chips are quick, fresh, and super tasty no-bake desserts. I had some fresh ricotta to use and thought of making quick little treats with few and simple ingredients. Ricotta cakes are light, soft, with a creamy filling, low in calories, and perfect for snacks, breakfast, or dessert. They are perfect for summer and you can also freeze them to keep them longer and enjoy them as small semifreddos!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 ricotta cakes
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 1 1/2 cups ricotta
- 5 oz Pavesini cookies (6 packets)
- 1/3 cups sugar
- 1/4 cup dark chocolate chips
- to taste vanilla
- to taste milk
- to taste unsweetened cocoa powder
Steps
● The ricotta cakes with chocolate chips are super easy and quick to prepare. First, put the ricotta (it should be quite dry, if you get it fresh, let it drain a bit before using), sugar, and vanilla in a bowl and mix with a fork. You should obtain a smooth cream, then incorporate the dark chocolate chips.
● Line aluminum molds with plastic wrap and coat the perimeter with Pavesini soaked in milk, then place half a cookie at the base.
● Fill the cakes with the ricotta cream and close them, folding the cookies over the filling. Use the plastic wrap to compact each cake well.
● Place the ricotta cakes with chocolate chips in the fridge to rest for at least 2 hours, then unmold them and garnish with a sprinkle of unsweetened cocoa powder.
Notes:
The ricotta cakes keep in the fridge for 3-4 days. You can also freeze them for up to 3 months and enjoy them as semifreddo. Instead of aluminum molds, you can also use silicone or ceramic molds.
More cake recipes HERE
