Traditional Italian Chocolate Chip Ricotta Cake is easy to make and so flavorful. For a fluffy, not dense cake, be sure to cream the ricotta with the butter and sugar before adding the other ingredients.
Keyword chocolate chip ricotta cake, chocolate ricotta cake, italian cake, Italian Dessert
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
9 inch springform pan
1 ¾cupsall purpose flour
½cupunsalted butter, softened(one stick)
115 ounce containerwhole milk ricotta cheese
¾cupmini chocolate chips
2tablespoonsmini chocolate chips
1tablespoon butter, softened
Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use one tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around the pan, shaking out excess when coated. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the mini chocolate chips.
Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
For the topping, place one tablespoon of powdered sugar in a fine mesh sieve and shake on top of cake until cake is just covered. Sprinkle on two tablespoons of mini chocolate chips.
Chocolate Chip Ricotta Cake is a great make-ahead cake that stays perfectly moist. Just refrigerate until ready to serve, up to a week in advance.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com