Chocolate Ricotta Cake (Print Format)
This Italian dessert brings together dark chocolate and ricotta for a luscious and soft texture. Great for gatherings or a sweet snack.
# Ingredients:
→ Cake
01 -
1/2 cup and 1/2 tablespoon soft butter (120g total)
02 -
1 teaspoon vanilla extract
03 -
3/4 cup and 2 1/2 tablespoons white sugar (180g total)
04 -
3 large eggs, at room temp
05 -
1 pinch of salt
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1 egg yolk, at room temp
07 -
6 oz dark chocolate (52% cocoa content)
08 -
1 1/2 teaspoons baking powder
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1 cup pastry or cake flour
10 -
1 cup ricotta cheese
# Steps:
01 -
Set oven to 350°F. Butter and flour a 7-inch bundt or 8-9 inch round pan.
02 -
Soften chocolate and butter together, then cool. Whisk in sugar, followed by eggs (one at a time), ricotta, the vanilla, and finally a pinch of salt.
03 -
Add sifted flour along with baking powder. Beat mixture for about 2 minutes until it's nice and smooth.
04 -
Pour batter into your pan, then bake 25-35 minutes. A toothpick should come out clean. Let sit 20 minutes before removing to a cooling rack.
# Tips:
01 -
To turn regular flour into cake flour: Swap 2 tablespoons per cup of flour with cornstarch.
02 -
Leave cold ingredients out for 45-60 minutes to warm up a bit.