Italian Chocolate and Ricotta Cake Recipe
This Italian Chocolate and Ricotta Cake offers a rich, moist texture with a perfect balance of dark chocolate and creamy ricotta cheese. The cake is soft and tender, thanks to the ricotta, while the dark chocolate provides a deep, indulgent flavor. Ideal for dessert lovers seeking a sophisticated, yet simple homemade treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cake Ingredients
- 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
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease and flour an 8 or 9-inch round cake pan, or alternatively use a 7-inch bundt pan. For easy removal, line the bottom of the pan with parchment paper.
- Melt Chocolate and Butter: Using a microwave or bain-marie (double boiler), melt the butter and dark chocolate together gently. Once melted, allow the mixture to cool slightly before transferring it to a large mixing bowl.
- Combine Ingredients: Add the granulated sugar to the melted chocolate and butter mixture and beat until smooth. Then, add the eggs and egg yolk one at a time, beating well after each addition. Next, stir in the ricotta cheese, vanilla extract, and salt, mixing everything until fully combined.
- Incorporate Dry Ingredients: Sift the cake/pastry flour and baking powder directly into the wet batter. Mix gently until the batter is smooth and free of lumps, which should take about 2 minutes.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes. To check doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the cake cool in the pan for about 20 minutes. Then transfer it to a wire rack to cool completely. Before serving, you can lightly dust the top with powdered sugar or cocoa powder if desired.
Notes
- Use room temperature eggs for better mixing and texture.
- Use dark chocolate with at least 52% cocoa for a rich but balanced cocoa flavor.
- If using unsalted butter, add ¼ teaspoon of salt to enhance flavor.
- Ricotta cheese adds moisture and density to the cake; do not substitute with cream cheese.
- Ensure not to overbake to keep the cake moist and tender.
- The cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Keywords: Italian chocolate cake, ricotta cake, chocolate ricotta dessert, moist chocolate cake, Italian dessert, easy chocolate cake recipe
