Ricotta and Chocolate Cake, this cake is born from very dear memories, grandma’s cake, classic with a crispy pastry shell that encloses a delicious and creamy ricotta filling! This easy and delicious grandma’s cake is perfect as a dessert but also for special occasions like ceremonies and birthdays! But enough talk, go try the recipe!
Other sweet recipes with ricotta:
- Difficulty: Medium
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: One cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Ricotta and Chocolate Cake
- 2 1/2 cups all-purpose flour
- 1 egg (XL size)
- 1/2 cup granulated sugar
- 1/2 packet baking powder
- 4 tbsp extra virgin olive oil
- 2 tbsp milk
- 2 cups ricotta cheese
- 3/4 cup granulated sugar
- 1/3 cup dark chocolate (coarsely chopped)
- 1 egg (XL size)
- grated zest of one lemon (edible zest)
Useful Tools
- Springform Pan
- 2 Bowls
- Spoon
- Stand Mixer
- Parchment Paper
- Kitchen Scale
Preparation of the Ricotta and Chocolate Cake
Start by preparing the shortcrust, place the flour, sugar, baking powder, egg, oil, and milk in the bowl of the stand mixer and set the mixer (after inserting the paddle) to speed 4 for 2 minutes, just enough to obtain a crumbly mixture.
Line the springform pan with parchment paper, making it adhere well (to do this, wet and wring it out!), remove the excess.
Pour the shortcrust mixture into the pan and press it with your hands on the bottom and along the edges to form an even shell about 3/4 inch high, place the pan with the crust in the fridge while you prepare the filling.
For the filling, place the ricotta in a bowl, add the sugar, egg, and grated lemon zest, and mix well until everything is well combined and smooth.
Take the pan with the crust from the fridge and pour half the ricotta filling into the shortcrust shell, add half of the chopped dark chocolate in the center, top with the remaining filling, and sprinkle the remaining chopped chocolate on top.
Preheat the oven to 392°F. When at temperature, bake and cook for 1 hour (checking towards the end of cooking). WARNING: during baking, it is normal for the ricotta filling to become liquid, do not worry, it will be firm at the end of cooking. Always check the cooking with a toothpick because every oven is different!Once the Ricotta and Chocolate Cake is baked, remove it from the oven, let it cool completely (it will take a few hours to cool to the core), and place it in the fridge covered with plastic wrap for at least 2 hours before serving. At the time of serving, you can decorate it with grated dark chocolate.
USEFUL TIPS
The Ricotta and Chocolate Cake should be stored in the fridge, you may want to add caramelized walnuts on top.
