Creamy ricotta cake with dark chocolate chips… a very delicious dessert, very simple to make, with a soft and moist texture, similar to a cheesecake without the biscuit base. It is prepared quickly, it is yeast-free and is also suitable for gluten intolerant people (using potato starch and not flour). Delicious and fragrant, this cake is perfect for any occasion, even as a dessert at the end of a meal… try it and let me know!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 177.84 (Kcal)
- Carbohydrates 23.45 (g) of which sugars 17.05 (g)
- Proteins 6.50 (g)
- Fat 7.01 (g) of which saturated 3.52 (g)of which unsaturated 1.89 (g)
- Fibers 0.01 (g)
- Sodium 55.69 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.5 oz ricotta (cow's milk or mixed)
- 0.6 cup sugar
- 3 large eggs
- 5 tbsp potato starch (or all-purpose flour)
- 0.33 cup dark chocolate chips
- orange zest (to taste)
- 1 tsp vanilla essence (to taste)
- powdered sugar
Tools
- Cake Pan 7-8 inches
- Mixer
- Parchment Paper
- 2 Bowls
For a 9-10 inch cake pan, double all quantities.
Preparation
Separate the eggs, yolks from whites.
With the help of a mixer (or a stand mixer), whip the egg whites to stiff peaks and set aside.
In another bowl, beat the yolks with the sugar, vanilla, and the zest of about half an orange (untreated).
Once you have obtained a fluffy and light mixture, add the ricotta, previously sifted or worked with a spoon (to eliminate any lumps).
Add the potato starch (or flour) and gently fold it in.
Then add the beaten egg whites, incorporating them with a spatula with movements from bottom to top.
Finally, add the chocolate chips (keeping a small handful aside) and distribute them throughout the batter.
Pour the obtained batter into the cake pan, lined with parchment paper. Sprinkle the top with the reserved chips (1).
Place the cake in a conventional oven at 347°F and bake it for about 50 minutes, until it’s dry on the surface but still moist inside (2).
At the end, remove the cake from the oven and let it cool for at least a couple of hours, so it can firm up.
The creamy ricotta and chocolate cake is ready, before serving, sprinkle with powdered sugar as desired.
Tips and Notes
If not consumed on the same day, store the cake in a very cool place or in the refrigerator, in a closed container.
I recommend keeping the chocolate chips in the freezer for 10-15 minutes before adding them to the batter, so they remain more intact after baking.
You can use lemon zest instead of orange.
You can use potato starch or all-purpose flour (if you are not gluten intolerant).
If using creamy ricotta, there is no need to sift it.
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