Hello friends, today I propose this delicious and very soft poured cake with ricotta and chocolate chips to serve and enjoy for breakfast or a snack. Personally, I love this recipe and I make it very often, also changing the filling. It is a cake with a special baking method that keeps the filling always creamy. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: Rectangular pan 10×10 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the poured cake with ricotta and chocolate chips
- 3 eggs
- 1 1/3 cups all-purpose flour
- 5 tbsps sunflower seed oil
- 1/4 cup water (Or milk)
- 2 tsps baking powder
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
- to taste grated lemon zest
- 2 1/4 cups dry ricotta
- 1 egg
- 7 tbsps granulated sugar
- 1/4 cup potato starch
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Tools
- 2 Bowls
- Electric mixer
- 1 Baking pan
- 1 Kitchen scale
- 1 Spoon
- 1 Spatula
Steps for the poured cake with ricotta and chocolate chips
The first step to prepare this soft poured cake with ricotta and chocolate chips is to prepare the batter. In a large bowl, beat the eggs with the granulated sugar, grated lemon zest, and vanilla extract using an electric mixer for a few minutes. Then add the water or milk and mix for a few more minutes. Add the sunflower seed oil gradually while continuing to beat, and finally add the sifted flour, baking powder, and a pinch of salt. Finally, add the chocolate chips and beat for a few more minutes until you get a smooth and homogeneous batter. Butter and flour a 10×10 inch square baking pan and pour half of the batter into the base. Bake in a preheated static oven on the top shelf for 15 minutes at 356°F.
In a bowl, beat the ricotta with the granulated sugar and vanilla extract, add the egg and continue to beat. Finally, add the potato starch and mix. Finally, add the chocolate chips and mix carefully.
After 15 minutes, take the pan out of the oven and spread the ricotta and chocolate chip filling with a spoon, then pour the remaining batter and put the pan back in the oven on the second shelf from the bottom for about 25-30 minutes, still at 356°F. Do the toothpick test, take it out of the oven, and let it cool.
Remove the poured cake with ricotta and chocolate chips from the oven, place it on a serving dish and serve it with a sprinkle of powdered sugar.
STORAGE, TIPS & NOTES
The poured cake with ricotta and chocolate chips can be stored in the fridge for up to 2-3 days. It’s important to keep it sealed tightly. You can opt for any filling if you don’t like ricotta.
The poured cake with ricotta and chocolate chips can be stored in the fridge for up to 2-3 days. It’s important to keep it sealed tightly. You can opt for any filling if you don’t like ricotta.
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