Italian Chocolate Ricotta Cake
Yum
Italian Chocolate Ricotta Cake is creamy, moist, bold chocolate cake. Perfect to enjoy after tasty Mediterranean lunch or dinner.
We love cheeses of all sorts. Ricotta and Mascarpone are simply must have all year long. If we don’t use them to cook or bake, we have them with a spoon instead of spreads or ice creams. Just add some fresh citrus peel or chocolate chunks or chopped figs, and there you have great, low sugar glass of healthy goodness!
Chocolate ricotta cake has it all if you love chocolate and ricotta. It is easy to make, light but loaded with chocolate chips, cocoa powder, and ganache on the top. At some places, people named it Italian Love Cake and once you make it, you’ll easily understand the reason…
It has rich chocolate flavor and creamy texture. It makes it so easy to cut the slices and serve. Ricotta makes it perfect to remain moist for three days but it is always gone within two days at our home.
We garnished our chocolate cake with very special chocolate candies I bought in Prague:
The name of the shop is ” Candy Miners ” If you visit Check Republic, look for their shops. You won’t regret it. Promise!
There are some more Italian Ricotta recipes made by 2pots:
Ricotta Rosemary Cake with Mascarpone Icing
6-inch Italian Easter Ricotta Pie
Italian Chocolate Ricotta Cake
Italian Chocolate Ricotta Cake is creamy, moist, bold chocolate cake. Perfect to enjoy after tasty Mediterranean lunch or dinner.
Ingredients
- 5/8 cup semi-sweet chocolate chips (70 grams)
- ½ cup unsalted butter
- 1 cup white sugar (200 grams)
- ½ cup + 3 Tbsp all-purpose flour
- 4 Tbsp dark cocoa powder
- Pinch of salt
- ¾ Tbsp baking powder
- 2 eggs
- 1 cup Ricotta cheese
- 1 Tbsp vanilla extract
- Chocolate ganache to garnish, optional
- Chocolate candies to garnish, optional
Instructions
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Preheat the oven to 180 C/ 356 F.
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Butter 7 inches springform pan and leave aside. You may insert parchment paper into the cake pan. I didn’t do it because of removable sides that make it easier to garnish and serve the cake.
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In large mixing bowl, combine dry ingredients: flour, baking powder, salt, sugar, and cocoa powder.
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In a small pot, melt chocolate chips and butter.
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Add melted chocolate to dry ingredients. Then, add eggs, Ricotta and vanilla extract. Be careful not to overmix it.
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Pour your batter into prepared baking dish and bake for 61 minutes or until toothpick inserted in the middle comes out clean. Cool completely.
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Once cooled, top it with chocolate ganache, and sprinkle with your favourite chocolate candies if you prefer to do so.
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