Ricotta Chocolate Cake. The silkiness of the ricotta makes this cake moist and soft, and with the dark chocolate and cinnamon, they create a luscious, scrumptious cake.
- 300 g ricotta (I used local fresh sheep ricotta)
- 100 g cane sugar
- 1/2 tsp cinnamon
- 3 large eggs
- 300 g cake flour (or type 00)
- 16 grams/1 package (one tablespoon of baking powder is 14 grams, so it is a tiny bit more that one tablespoon)
- 1/2 tsp vanilla extract
- 100 g butter, melted and cooled
- 150–200 g dark chocolate (I hand chopped a good quality dark chocolate bar 72%, you can also use chips)
- powdered (icing) sugar, to dust on top
- Preheat oven at 350° F (180° C). Butter and flour a 9-in (23 cm) springform pan.
- In a mixing bowl or stand mixer, work the ricotta and the sugar until creamy smooth.
- Add the eggs, one at a time, mixing lightly.
- Add the sifted flour and baking powder, and mix to combine.
- Add the vanilla, butter and chopped chocolate (or chocolate chips) at the end.
- Pour the mixture (it’s pretty thick) in the greased 9-inch (23 cm) pan and level the top.
- In the oven, on the medium rack, bake for about 30-40 minutes, or until a toothpick inserted in the middle 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!
This ricotta chocolate cake will stay fresh, moist, and delicious for 2-3 days.
Use good quality ricotta and a good quality dark chocolate bar (or chips). The amount of the chocolate may vary from 150 g to 200 g according to how much chocolatey you want the cake to be.
Cinnamon and vanilla are a nice addition although one, or both, can be avoided if you do not have it or are allergic to. The cake will still be scrumptious!