Imagine a dessert so irresistibly creamy, so perfectly balanced between light and decadent, that it transports you straight to the sun-drenched kitchens of Italy with just one bite. This Ricotta Cake with Chocolate Chips is not just a recipe – it's a culinary love affair waiting to happen! Combining the smooth, rich texture of ricotta cheese with the playful crunch of chocolate chips, this cake promises to be the showstopper at your next gathering or the perfect treat for your sweet-tooth cravings.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of ricotta cheese and 1 cup of sugar. Use an electric mixer on medium speed to beat the mixture until it is smooth and creamy, about 2-3 minutes.
- Add 3 large eggs, one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together 1 cup of all-purpose flour and 1 tsp of baking powder. Gradually add this dry mixture to the ricotta mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1/2 cup of chocolate chips and 1 tsp of vanilla extract using a spatula, ensuring the chocolate is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled, you can dust it with powdered sugar or serve it plain. Slice and enjoy your delicious Ricotta Cake with Chocolate Chips!
Tips
- Room Temperature Matters: Ensure your eggs and ricotta are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Chocolate Chip Trick: Toss the chocolate chips in a little flour before folding into the batter. This prevents them from sinking to the bottom of the cake.
- Check for Doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Key: Allow the cake to cool completely before slicing to ensure the best texture and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 12g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 95mg
