Italian Chocolate and Ricotta Cake Recipe

Introduction

This Italian Chocolate and Ricotta Cake offers a rich, moist texture with the delightful flavors of dark chocolate and creamy ricotta. It’s an elegant yet simple dessert perfect for any occasion, combining classic ingredients into a beautifully balanced treat.

Ingredients

• 1 cup ricotta cheese
• 6 ounces dark chocolate (52% cocoa)
• 3 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup + 2 ½ tbsp granulated sugar (180 g total)
• ½ cup + ½ tbsp butter (softened, 120 g total)
• 1 cup cake or pastry flour
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt (add ¼ tsp if using unsalted butter)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and flour an 8 or 9-inch round cake pan, or use a 7-inch bundt pan. For easier removal, line the bottom with parchment paper.
2. Step 2: Melt the butter and dark chocolate together using a microwave or bain-marie (double boiler). Let the mixture cool slightly, then transfer it to a large mixing bowl.
3. Step 3: Add the sugar to the melted mixture and beat until smooth. Incorporate the eggs and egg yolk one at a time, beating well after each addition. Stir in the ricotta, vanilla extract, and salt until combined.
4. Step 4: Sift the cake flour and baking powder directly into the batter. Mix until smooth and free of lumps, about 2 minutes.
5. Step 5: Pour the batter evenly into the prepared pan. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
6. Step 6: Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar. Slice and enjoy!

Tips & Variations

• For a more intense chocolate flavor, use a higher percentage cocoa dark chocolate.
• If you prefer a dairy-free version, substitute ricotta with a similar amount of plant-based cream cheese.
• Adding a tablespoon of orange zest can add a lovely citrus note to the cake.
• Ensure eggs are at room temperature for better mixing and texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. When ready to serve, bring to room temperature or warm gently in the oven to refresh its softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk or bittersweet chocolate, but the flavor and sweetness will vary. Dark chocolate with around 50–60% cocoa gives the best balance for this recipe.

Is ricotta cheese necessary?

Ricotta contributes to the cake’s moist and tender texture. While you can experiment with cream cheese or mascarpone, the texture and flavor may slightly differ.

Italian Chocolate and Ricotta Cake Recipe

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★★★★★

4.7 from 52 reviews

This Italian Chocolate and Ricotta Cake is a moist and rich dessert that combines the creamy texture of ricotta cheese with the deep flavor of dark chocolate. Perfect for a sophisticated treat, this cake is easy to prepare and bakes to a tender crumb with a slightly fudgy center. It is elegantly finished with a dusting of powdered sugar, making it ideal for any occasion where you want to impress with minimal effort.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Batter:

• 1 cup ricotta cheese
• 6 ounces dark chocolate (52% cocoa)
• 3 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup + 2 ½ tbsp granulated sugar (180 g total)
• ½ cup + ½ tbsp butter (softened, 120 g total)
• 1 cup cake/pastry flour
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt (add ¼ tsp if using unsalted butter)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease and flour an 8 or 9-inch round cake pan or a 7-inch bundt pan. For easy removal, line the bottom with parchment paper.
2. Melt Chocolate and Butter: Melt the butter and dark chocolate together using a microwave or a bain-marie (double boiler). After melting, let the mixture cool slightly before transferring it to a large mixing bowl.
3. Combine Ingredients: Add the granulated sugar to the chocolate and butter mixture, beating until smooth. Incorporate the eggs and egg yolk one at a time, beating well after each addition. Stir in the ricotta cheese, vanilla extract, and salt, mixing until fully combined.
4. Incorporate Dry Ingredients: Sift the cake/pastry flour and baking powder directly into the wet batter. Mix gently until the batter is smooth and free of lumps, about 2 minutes.
5. Bake: Pour the prepared batter evenly into the greased and floured pan. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Cool and Serve: Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Before serving, dust the cake lightly with powdered sugar. Slice and enjoy this rich Italian treat.

Notes

• Use room temperature eggs for better incorporation and a smoother batter.
• If using unsalted butter, increase the salt to ¼ teaspoon for balanced flavor.
• Line your pan with parchment paper to ensure easy cake removal and prevent sticking.
• The cake has a fudgy center; a few moist crumbs on a toothpick test are normal and desirable for texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Italian chocolate cake, ricotta cake, chocolate dessert, baked chocolate cake, ricotta cheese cake, easy Italian dessert