Italian Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 cup cake or pastry flour
02 -
1½ teaspoons of baking powder
03 -
6 oz. of dark chocolate (52% cocoa, use good quality)
04 -
1 large egg yolk (make sure it's room temperature)
05 -
3 eggs (room temperature is best)
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1 teaspoon vanilla (pure extract works great)
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¾ cup and 2½ tablespoons granulated sugar (180 g total)
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½ cup and another ½ tablespoon softened butter (120 grams)
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A pinch of salt (use ¼ teaspoon if your butter's unsalted)
10 -
1 cup whole milk or full-fat ricotta cheese
# Instructions:
01 -
Heat your oven to 350°F (180°C). Grease and flour an 8–9 inch (20–23 cm) round pan or a 7-inch (18 cm) bundt pan well.
02 -
Using a microwave or a bain marie, melt dark chocolate and butter in a bowl. Leave it to cool until it’s at room temperature.
03 -
Combine the cooled chocolate and butter mixture with sugar in your mixing bowl. Beat it up well. Add the eggs in one by one, and then toss in the yolk, making sure to mix after every addition.
04 -
Toss in the ricotta, a dash of vanilla, and that pinch of salt. Whisk it all up until the batter gets fluffy and smooth.
05 -
Sift in the baking powder and flour, and beat everything at medium speed until it’s nice and smooth—this should take about two minutes.
06 -
Pour the mixed batter into the greased and prepared pan.
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Pop it in the oven for 25–35 minutes. Use a toothpick to check—it’s good when it comes out clean or with a few crumbs. Let it sit in the pan for 20 minutes.
08 -
Transfer the cake to a wire rack to cool off completely. Sprinkle with powdered sugar before serving, if you'd like.
# Notes:
01 -
Room temperature eggs mix better and make the cake super fluffy.
02 -
Drain your ricotta if it seems watery to avoid messing up the texture.
03 -
Let your melted chocolate cool so it doesn’t scramble the eggs!