How good is the Ricotta Cake with Chocolate Chips. A soft cake that will make everyone happy, not just those with a sweet tooth. Perfect for both breakfast and a snack, to offer to friends accompanied by a coffee, or sneak a slice… any excuse will be good!
It is a dessert with the consistency of a compact cream, a very simple and quick dessert to prepare, gluten-free, with corn starch, or with rice flour suitable also for those who follow a gluten-free regime, and very importantly without fats, there is neither butter nor oil, in addition to yeast.
Today I leave you the recipe for the creamy ricotta cake with chocolate chips. An irresistibly good dessert that combines the softness of ricotta with the intense flavor of dark chocolate.
Perfect for a sweet break at any time of the day, from breakfast to snack. Once cooked and completely cold, you can cut it into squares and serve it at a dessert buffet.
This cake is really very easy and quick to prepare: it will take just a few simple ingredients and 15 minutes to prepare the dough.
All the ingredients are mixed with a whisk or spatula, chocolate chips are added, and the dough is ready to be baked.
If you like ricotta on my blog you can read the recipe for the creamy ricotta and orange tart, a creamy and fragrant dessert, equally good and simple that you can find by clicking here.
For the preparation of this cake, I recommend using ricotta that is quite soft and creamy, not too dry. So that the cake, once cooked, is melting and velvety.
The creamy ricotta cake with chocolate chips is without butter and without oil, prepared only with ricotta, eggs, sugar, (you can replace sugar with erythritol as I did), in my case, I used corn starch and dark chocolate chips.
I leave you the recipe, and if you try it let me know if you liked it.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ricotta Cake with Chocolate Chips
- 26.5 oz ricotta (cow or sheep)
- 4 eggs (room temperature)
- 1 cup erythritol (or granulated sugar)
- 3.5 oz dark chocolate chips
- 1 orange (zest grated)
- 1/3 cup corn starch (or rice flour, or all-purpose flour or low glycemic index flour)
Tools
- Bakeware
- Electric Mixers
- Sieve
- Bowl
Steps
Ricotta Cake with Chocolate Chips
Before starting the recipe preparation, put the chocolate chips in the freezer for at least 30 minutes, so that when you bake the cake they do not melt immediately.
Place the sifted sheep ricotta and erythritol or sugar and the grated zest of an orange in a bowl.
Beat everything with electric beaters until a smooth mixture is obtained.
At this point add the 4 eggs and mix again with the beaters until you get a light and frothy mixture (alternatively you can use a stand mixer equipped with a whisk).
Sift in the corn starch and gently mix by hand with a spatula to incorporate it. Finally, add the well-chilled chocolate chips, mix again.
Coat the cake pan with butter (or spray release agent) and place a round of parchment paper on the bottom and a strip on the edges that protrudes a few cm from the mold.
Pour the mixture inside. From 8.8 inches choose the height you want.
Place the tray in the fridge just until the oven heats up so that the chocolate chips hold up during baking.
Bake at 350°F for 50/60 minutes.Until golden brown, check.
Once cooked, let your cake cool first at room temperature for 30 minutes and then in the refrigerator for 1 hour.
When it is well chilled, remove it from the cake pan, plate it, and serve it!
Before serving the ricotta and chocolate chip cake, finish with powdered sugar.
Enjoy your meal……!
Tips
If you prefer to use cow ricotta, I recommend choosing the “Roman” one, which you find sold in gastronomy, because it is drier than the packaged one.
Alternatively, you can use the one in a tub, but you will have to let it drain overnight in the refrigerator, inside a colander suspended over a bowl and covered with cling film to let it lose its whey.
Otherwise, it would be too watery and would compromise the success of the recipe.
Instead of rice flour, you can use cornstarch, corn starch, or even plain flour.
In place of the chocolate chips, you can substitute orange zest, lemon zest, raisins, nuts.
Store in the refrigerator.
It keeps for a couple of days in the fridge, but I’m sure it won’t last more than 10 minutes, ours was gone in 5.
Great to eat cold.
If you don’t have electric beaters you can also work the dough with a spoon and fork, it comes out just as good.
If you liked this recipe click on many stars, thank you so much.
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