Rich Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Chocolate Chip Ricotta Cake
01 -
1 ⅔ cups All-Purpose Flour
02 -
3 Large Eggs
03 -
1 teaspoon Salt
04 -
2 ¼ teaspoons Baking Powder
05 -
¾ cup Unsalted Butter, melted and slightly cooled
06 -
1 cup Mini Semi-Sweet Chocolate Chips tossed with a tablespoon or two of flour
07 -
1 ¼ cups Granulated Sugar
08 -
3 teaspoons Vanilla Extract
09 -
1 ⅔ cups Whole Milk Ricotta Cheese
10 -
Powdered Sugar to sprinkle on top or use as decoration
# Instructions:
01 -
Preheat your oven to 350°F and move the rack to the second-highest spot. Spray a 9-inch springform pan generously with baking spray, then, if you'd like, dust it lightly with powdered sugar.
02 -
In a smaller bowl, mix the mini chocolate chips with a bit of flour to lightly coat them. Set aside for later.
03 -
Take a medium bowl and stir together the sugar, flour, baking powder, and salt until blended. Leave it aside for now.
04 -
In a large bowl, whisk your eggs, ricotta, and vanilla until everything looks smooth and combined.
05 -
Gently fold the dry mixture into the wet until it’s mixed but not overdone. Stir in the melted butter next, followed by the flour-coated chocolate chips. The batter will feel airy and thick.
06 -
Scoop the batter into your prepared springform pan. Sprinkle extra mini chocolate chips on top if you'd like.
07 -
Pop it into the oven for 45 to 50 minutes. It’s done when a toothpick inserted in the middle comes out clean. The top will be light brown, and the edges will begin separating from the pan.
08 -
Let the cake cool at least 20 minutes before releasing the springform pan. Wait until it’s completely cool, then dust with powdered sugar before serving.
09 -
Wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for three days. If you want it to last longer, refrigerate it for up to a week.
# Notes:
01 -
This version draws inspiration from the Lemon Raspberry Ricotta Cake.