How to Make Chocolate Ricotta Cake
Italian Chocolate Ricotta Cake Recipe is one of the most MOIST cakes you will ever eat! Chocolate and ricotta are like the perfect couple, and when you cook them together, the taste is divine. This is a great cake to eat with afternoon tea, bring to a picnic or dip into milk.
This delectable cake is sure to please any crowd, whether you’re hosting a gathering or simply satisfying your sweet tooth. With its irresistible blend of ingredients and simple preparation, mastering the art of making Chocolate Ricotta Cake will elevate your baking prowess and leave you craving for more.
Join us as we take you through the steps to create this heavenly dessert that is bound to impress and bring joy to all who taste it.
Watch video recipe:
Italian Chocolate Ricotta Cake Recipe | Vincenzo’s Plate
One of my favourite ways to eat ricotta? In a cake!
Vincenzo’s Top Tips To Make Chocolate Ricotta Cake
To help make it moist
If you do not wish to use alcohol, you can replace it with milk as this will help to make it moist.
Dipped it with milk and enjoy!
Eat this yummy chocolate ricotta cake dipped in milk and it will melt in your mouth! You can also have it as a dessert or a snack or spoil a friend on their birthday!
Chocolate Ricotta Cake
Print Recipe
Equipment
- Medium cake baking tin better if it is non-stick.
- fork
- wooden spoon
- Large Sieve for the flour
- Small sieve for the icing sugar
Ingredients
- 300 grams Plain Flour
- 4 Large eggs
- 300 grams Fresh ricotta
- 16 grams Powder yeast, for cakes
- 300 grams Dark chocolate, chopped
- 150 grams White sugar
- Small amount of butter
- Chocolate topping, for icecream
- ½ glass Milk
- Icing sugar
- A small amount of Frangelico, or Amaretto
Instructions
- Preheat the oven at 180 degrees.
- Using the piece of butter, rub it all over the bottom and sides of your baking pan, lining it so your cake doesn’t stick. (You can use baking paper at this point if you like, but I prefer my Nonna’s method).
- Pour a small amount of flour into the centre of the baking tin.
- Lift the tin up and lean it slightly on its side while tapping the side of it so that the flour starts to stick to the butter and also lines the tin.
- Continue, by turning the tin slightly and hitting it on the other side.
- Do this until the flour has spread over most of the tin.
- Break four eggs into a large mixing bowl and beat them well. (You can use a hand mixer if it is easier).
- Add the ricotta to the eggs, and squash it down as much as you can using a fork, while mixing it in with the eggs.
- Add the flour to your mix (You can sift this in to help break it down a little more).
- Now add the sugar, and mix well using a wooden spoon breaking down the ingredients as much as you can.
- Add yeast to the mixture and continue to mix well.
- Now, time to add the dark chocolate and fold it into the mixture as well.
- After mixing this for a few minutes, add the Frangelico (or amaretto or milk), mixing this in as well,
- Now add half a glass of milk and mix through one last time.
- Pour your mixture into the cake tin, spreading it out and making it as even as you can.
- Place the cake in the oven for around 35 minutes.
- After 30 minutes, use a knife to test if the cake is cooked through the centre, If it comes out clean, it is ready, if not, it needs at least another ten minutes or wait until the top is nice and brown.
- Once the chocolate ricotta cake is ready, remove it from the oven and let it cool for 10 minutes.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Make Chocolate Ricotta Cake
To serve this cake, allow it to cool completely before slicing into individual servings. Dust the slices with powdered sugar and garnish with fresh berries or a dollop of whipped cream for an extra touch of indulgence. Enjoy this decadent dessert with a hot cup of coffee or as a delightful ending to a special meal.
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