Ricotta Chocolate Cake. A match made in heaven. The silkiness of the ricotta makes this cake moist and soft, and the dark chocolate and cinnamon marry so well with it, creating a rich, luscious, scrumptious cake.
[This recipe was originally published in February 2015. It has been updated for content and photos. Scroll down below the recipe card if you want to check out the old photos.]
Certainly, ricotta is one of my favorite soft cheeses, very versatile, good on its own, great in sweet and savory recipes. For instance, here, the marriage of the ricotta and the chocolate creates a scrumptious cake.
As a result, on the blog, we have countless recipes featuring ricotta, both savory and sweet. One might think we really like it. From using it in pasta dishes either as a stuffing in ravioli, or to create gnocchi; moreover, we use it in breakfast items like pancakes, and scones; as well as in desserts like crostata, cake, and cheesecake. Plus many others, just type 'ricotta' in the search bar.
Let's start with good ingredients:
Ingredients to make this Ricotta Chocolate Cake:
- ricotta (I used a local sheep ricotta
- dark chocolate 72% or chocolate chips
- cane sugar
- vanilla (this time I didn't have vanilla so I omitted it)
- flour (I used type 0 flour)
- baking powder
- Firstly, in a mixing bowl or stand mixer, work the ricotta and the sugar until creamy smooth.
- Secondly, add the eggs, one at a time, mixing lightly.
- Thirdly, add the sifted flour, cinnamon, and baking powder, and mix to combine.
- Then, add the vanilla, butter, and chopped chocolate (or chocolate chips).
- Consequently, pour the mixture in a greased 9-inch (23 cm) pan and level the top. As shown above, it is a pretty thick batter.
- After that, place it in the oven, on a medium rack, and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Lastly, take out of the oven, place it on a rack and let cool for at least five minutes before unmolding. Dust with powdered (icing) sugar and enjoy!
On the whole, this ricotta chocolate cake is quite easy and fast to make and it will stay fresh, moist, and delicious for 2-3 days. You can serve it at brunch, and everyone will love it. Not only, but it is also perfect for an afternoon tea, enjoyed with some friends. Equally, it is an awesome dessert. Imagine after dinner, sharing a piece with your loved ones, while watching TV snuggled on the couch (that’s how we usually finish our day).
All things considered, I am sure you will enjoy it any way you have it. It is absolutely scrumptious!Print