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Italian Chocolate and Ricotta Cake

Delicious Italian Chocolate and Ricotta Cake
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This Italian Chocolate and Ricotta Cake is indulgently rich yet light, combining velvety chocolate with creamy ricotta for a melt-in-your-mouth experience. Perfect for special occasions or as an everyday treat, it’s a cake that brings a slice of Italy to your table.

Ingredients

Scale

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 easier removal, you can line the bottom with parchment paper.

2. Melt Chocolate and Butter:

In a microwave or bain-marie (double boiler), melt the butter and chocolate together. Let cool slightly, then transfer to a large mixing bowl.

3. Combine Ingredients:

Add the sugar to the melted mixture and beat until smooth. Add the eggs and egg yolk one at a time, beating well after each addition. Stir in the ricotta, vanilla extract, and salt, mixing until combined.

4. Incorporate Dry Ingredients:

Sift the flour and baking powder directly into the batter. Mix until smooth and lump-free (about 2 minutes).

5. Bake:

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25–35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs attached are fine).

6. Cool and Serve:

Allow the cake to cool in the pan for 20 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving. Slice, serve, and enjoy!

Notes

Serving Suggestions:

  • Dust with powdered sugar or cocoa powder for a simple finish.
  • Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream for a luxurious touch.

Tips & Tricks:

  • Always use room-temperature ingredients (eggs, butter, ricotta) for a smoother batter.
  • Start checking for doneness at 25 minutes to avoid overbaking.
  • If your chocolate is bitter, use a slightly sweeter variety for balance.

Storage:

  • Wrap leftovers in plastic or store in an airtight container. Refrigerate for up to 3 days.
  • For freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.

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