I made this Chocolate Chip Ricotta Cake at least 5 times this past year. Yes, it’s THAT good.
To be completely honest though, there’s also another reason why I made it so often. I was never happy with the photos I took of it (bad lighting, low-performance camera or operator error??). At some point I just stopped trying, forgot about it, and moved on to other recipes.
A couple of days ago, I opened my infamous “discarded photo folder”. When I saw these shots again, I couldn’t believe I held back so long on sharing this delicious recipe because I was nit picky about ISO or lighting! I believe the quality of my work is of paramount importance, but sometimes I set the bar too high, my perfectionism kicks in and, alas, I end up stalling.
I’m SO happy to FINALLY share the photos and recipe for this yummy Chocolate Chip Ricotta Cake with you guys!
This cake is perfect in so many ways. You’ll find it’s moist and not too sweet, with the right amount of dark chocolate in it. Beautiful in its very own rustic way, it lends itself to different shapes — be it a loaf, round, bundt or square shape. Although it’s ideal for breakfast, you can also enjoy it as a mid-afternoon snack with a nice cup of tea. One time I even glazed it with chocolate ganache and it was just sinfully decadent — chocolate on chocolate…I’m the worst glutton of all.
The recipe is courtesy of my aunt, zia Patty, and it was also featured in a book! That should say something.
Grazie zia Patty!!
- 300 g (10.5 oz) ricotta
- 250 g (8.8 oz) sugar
- 3 eggs
- 300 g (10.5 oz) all-purpose flour
- 130 g (4.5 oz) unsalted butter, melted
- a dash of vanilla extract
- 1 tsp baking soda
- 1½ tsp baking powder
- 200 g (7 oz) dark chocolate, roughly chopped into small chips
- Powdered sugar for dusting
- Heat oven to 390°F.
- In a bowl combine ricotta and sugar. Mix until smooth.
- Add eggs, one at a time. Add sifted flour, cooled melted butter, vanilla extract, baking soda, and baking powder. Mix well all ingredients.
- At last, pour chocolate chips and stir.
- Pour mixture in a buttered and floured springform pan or a loaf pan.
- Bake for 40 minutes or until cooked through and golden brown. To make sure it's cooked through, poke it with a toothpick; if it comes out clean, it's ready!
- Sprinkle with powdered sugar.
Sounds yum, I’ll let you know once I try to make it.