Italian Chocolate Chip Ricotta Cake Recipe
This Italian Chocolate Chip Ricotta Cake is a moist and tender dessert combining creamy ricotta cheese with sweet chocolate chips. Lightly sweetened and dusted with powdered sugar, it’s perfect for an elegant teatime treat or a simple dessert that showcases the delicate texture and flavor of ricotta paired with chocolate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese, room temperature
Dry Ingredients
- 2 cups all-purpose flour (or cake/pastry flour)
- 1½ teaspoons baking powder
- 1 pinch salt
- ½ cup mini chocolate chips (unsweetened, milk, or a mixture)
- 1 teaspoon all-purpose flour (for coating chocolate chips)
For Serving
- 3–4 tablespoons icing/powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (22cm) round cake pan or a 9½-inch (24cm) bundt pan to prevent sticking.
- Cream Eggs and Sugar: In a large mixing bowl, beat the 2 eggs, egg yolk, and 1 cup sugar together until the mixture becomes creamy and lightened in color, about 3 to 5 minutes. Then add 1 teaspoon vanilla extract and 1 cup ricotta cheese, continuing to beat until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. The batter will be thick.
- Prepare Chocolate Chips: Toss the ½ cup mini chocolate chips with 1 teaspoon flour to prevent sinking and gently fold them into the batter evenly.
- Bake the Cake: Spoon the batter evenly into the prepared pan. Bake in the preheated oven for approximately 30 to 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool completely in the pan before removing it. Once cooled, dust the top with 3 to 4 tablespoons of powdered sugar. Slice and serve to enjoy the delicately sweet, creamy, and chocolaty flavors.
Notes
- Using room temperature ingredients like eggs and ricotta ensures better mixing and a smoother batter.
- Coating the chocolate chips with a little flour helps prevent them from sinking to the bottom during baking.
- You can use either unsweetened or milk chocolate chips, or a combination, based on your preference.
- This cake pairs wonderfully with a cup of coffee or tea.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: Italian ricotta cake, chocolate chip dessert, ricotta chocolate cake, easy Italian cake, ricotta cheese dessert
