The cake with ricotta, chocolate, and amaretti is a soft pantry dessert, easy and quick to prepare. In short, a real treat that deserves to be shared. The ingredients blend perfectly together and create a four-season cake perfect for breakfast, a snack, and to finish a lunch or dinner. I know you’re already eating it with your eyes! What are you waiting for to try it?
Other desserts with ricotta:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the cake with ricotta, chocolate, and amaretti
- 2 1/4 cups all-purpose flour
- 1 cup ricotta
- 3 eggs (medium)
- 3/4 cup sugar
- 5 oz butter
- 3.5 oz dark chocolate
- 1 coffee (sweetened)
- 1 packet baking powder (16 g)
- 4.2 oz amaretti
- Half shot glass Marsala
Tools
- 2 Small bowls
- 1 Bowl large
- Electric whisks
- Sieve fine-mesh
- 1 Spatula
- 1 Cake pan diameter of 10 inches
Preparation of the cake with ricotta, chocolate, and amaretti
Place the butter in pieces in a small bowl and melt it in a bain-marie or in the microwave, then let it cool.
Prepare a coffee, sweeten it slightly and let it cool.
With a knife, chop the chocolate into coarse flakes.
Mix the flour with the baking powder.
Crack the eggs into a large bowl, add the sugar, and whisk them with electric whisks until you get a light and fluffy mixture.
Add the now cooled butter and work again with electric whisks.
Also add the ricotta and incorporate it with the whisks.
At this point, start gradually adding the flour and baking powder by sifting them through a fine-mesh sieve and mix until they are perfectly incorporated into the mixture.
It’s time to add the chocolate flakes and flavor with Marsala (if you don’t like it, you can skip it but I assure you it’s delightful). Mix very well with a spatula to combine all the ingredients.
Now pour half of the mixture into a 10-inch diameter pan previously buttered and floured and level it well.
Quickly dip the amaretti in the sweetened coffee and place them on the batter.
Finally cover the amaretti with the remaining batter.
Bake the cake with ricotta, chocolate, and amaretti in a preheated static oven at 355°F for about 35 minutes. Do the toothpick test: inserted in the center of the cake it should come out dry.
Take the cake out of the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. A dusting of powdered sugar and we’re ready to enjoy it. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) also on Tik Tok (@zenzero_limone). Thank you ♥!
