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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.

Ingredients

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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

Find it online: https://zarameals.com/italian-chocolate-and-ricotta-cake-recipe/