The SOFT RICOTTA CAKE WITH PEARS AND CHOCOLATE is a delicious ricotta dessert, easy and quick to prepare, a perfect cake for breakfast and snack time, made with simple and genuine ingredients. The pear, ricotta, and chocolate cake has no butter in the dough, I used seed oil which made the dessert light and very soft, while the ricotta provided moisture and made the cake even better! And then lots of pears and a drizzle of chocolate chips topped it off with some walnuts at the base of the cake, which made it even more delicious. A rich and indulgent cake with ricotta, pears, and chocolate chips in the dough that you absolutely must make; it’s also ideal as a dessert to place on a birthday buffet table or to serve at the end of a meal if you have guests over for lunch or dinner. Let’s see together the recipe for this delicious pear cake with ricotta and chocolate dough.
READ ALSO
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 22-24 cm diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 9-inch pan
- 3 eggs
- 3/4 cup sugar
- 1 cup ricotta
- 1/2 cup sunflower seed oil
- 2 1/4 cups all-purpose flour
- 1 packet baking powder
- 2 Williams pears (ripe but firm, use three if small)
- 4 tablespoons chocolate chips (generous)
- 1/2 cup walnut halves
Steps
To prepare the ricotta cake with pears and chocolate chips, start by placing eggs and sugar in a bowl. You need to beat these ingredients with an electric mixer for three minutes until the dough inflates and becomes fluffy.
Also add the ricotta to the bowl, continue mixing with the beaters, pour in the sunflower seed oil slowly, and keep mixing.
Add sifted baking powder and flour as well, mix well until you get a smooth batter without lumps.
Peel the pears, cut them into pieces, add three tablespoons of chocolate chips to the batter (you will use one tablespoon at the end to decorate), mix well, pour the batter into a pan lined with baking paper, place the cut pears on top, gently mix the batter with a spoon, sprinkle one tablespoon of chocolate chips here and there on the surface, and finally add the coarsely chopped walnut halves.
Bake quickly in a preheated static oven at 356°F for about 40 minutes. Once cooked, let the pear, ricotta, and chocolate cake cool completely in its pan, put it on a plate, and serve it. It’s beautiful and delicious!
… Vane’s tips
The chocolate, ricotta, and pear cake keeps for up to six days; wrap it in plastic wrap or aluminum foil, or even under a cake dome.
You can substitute apples for pears.
You can make 12 muffins with the same measurements.
