The ricotta and chocolate cake is a dessert that combines simplicity and goodness in a perfect union. Soft, fragrant, and incredibly delicious, this cake is very easy to prepare even for those with little experience.
The undisputed star is ricotta, an irreplaceable ingredient that gives the batter a soft and creamy texture without the need to add butter or cream. I often use it in my cakes and also in pancakes, a few weeks ago I made some delicious ricotta muffins that were extremely versatile and a delicious cake with apples, ricotta, and almonds.
My ricotta and chocolate chip cake is perfect at any time of the day, serve it for breakfast or as a snack with a dusting of powdered sugar, or as a dessert, perhaps with a scoop of vanilla ice cream.
Thanks to the presence of ricotta, it will retain its softness for several days and will be even better the day after baking, when the flavors have had time to blend properly.
Try the other desserts with ricotta:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 335.64 (Kcal)
- Carbohydrates 44.58 (g) of which sugars 22.47 (g)
- Proteins 8.23 (g)
- Fat 14.98 (g) of which saturated 4.79 (g)of which unsaturated 7.34 (g)
- Fibers 0.62 (g)
- Sodium 42.22 (mg)
Indicative values for a portion of 100 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
- 2 cups cups all-purpose flour
- 3/4 cup cups sugar
- 9 oz oz ricotta (firm and compact)
- 1/3 cup cups peanut oil (or 6 tbsp of softened butter)
- 3 oz oz whole milk
- 2 eggs (medium)
- 1 package baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (grated)
- 1/2 cup cups dark chocolate chips
- 1 tbsp tablespoon butter
- 1 tbsp tablespoon all-purpose flour
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Cake pan 24 cm springform pan
Procedure
In a large bowl, place the eggs (at room temperature) and sugar, and beat with an electric whisk until the mixture is light and frothy.
Add the ricotta, then fold in the sifted flour with the baking powder, vanilla extract, and grated orange zest, continuing to mix everything with the whisks.
Add the oil and finally the milk; you should obtain a smooth, homogeneous mixture.
Add the chocolate chips and incorporate.
Pour the mixture into the greased and floured mold. Bake the cake in a preheated static oven at 350°F (180°C) for about 45 minutes.
Check the doneness with a toothpick test; if necessary, extend it by a few minutes. Be careful not to overbake it, or it will become dry.
If the surface of the cake tends to brown too much, cover it with a sheet of aluminum foil.
The ricotta and chocolate cake is ready. Let it cool completely, dust it with powdered sugar, and serve.
Advice
Storage
The ricotta and chocolate cake can be stored at room temperature for 3 days in a cool, dry place.
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