Ricotta and chocolate cake



Soft, fluffy, white ricotta cheese is one of the most popular cheeses used in cooking, especially when it comes to making desserts! Most of the time, in pastry-making, it’s used as a filling for cannoli or crostatas, but today we’ve decided to use it right in the batter to make a ricotta and chocolate cake. The result is a very thick mixture that turns into a soft, dense cake that’s perfect as a treat for breakfast or a snack! This tasty cake doesn’t require many ingredients, although make sure you don’t forget to add the chocolate pieces to make it even more tempting!

If you are looking for a gluten free version of ricotta and chocolate cake, have a look to this recipe:

Ingredients for a 9-inch (22-cm) cake pan
Cow's milk ricotta cheese 1 cup (250 g)
Dark chocolate 2.8 oz (80 g)
Eggs 3 (150 g) - (medium)
Sugar 1 cup (180 g)
Butter 0.3 cup (80 g)
Type 00 flour 2 ¼ cups (250 g)
Baking powder 1.3 tbsp (16 g)
Whole milk 2 ½ tbsp (40 g)
Powdered sugar to taste - (for sprinkling)

How to prepare Ricotta and chocolate cake

To prepare the ricotta and chocolate cake, make sure your ricotta doesn’t have too much liquid; if it does, it will be best to leave it to drain for a while before starting. Then strain it and set aside. Also make sure that the ricotta, eggs, and milk are at room temperature before getting started, this way you won’t have any problems combining them. Now, separate the eggs (you’ll need to use ? cup (90 g) of whites and ¼ cup (60 g) of yolks), placing the whites and yolks in two separate bowls. Beat the whites until stiff using a hand mixer 1, and soon as you have a firm mixture 2, transfer it to the fridge if the room you’re working the ingredients in is fairly warm; otherwise, set them aside at room temperature. Next, melt the butter in a small saucepan over low heat and allow to warm up. Then add the sugar to the egg yolks 3

and mix using the hand mixer 4 until well whisked. When the mixture is light and whipped 5, turn down the speed and add the warm melted butter 6; continue mixing with the mixer.

Once the butter has been absorbed, add the ricotta 7. Mix at medium speed 8 until you have a smooth batter and the ricotta is well blended in 9.

Butter a 9-inch (22-cm) round cake pan that’s 2 inches (5 cm) high 10 and set aside. Then transfer the batter to a larger bowl 11 and add the egg whites as well 12.

Gently fold them in, working from the bottom upwards 13. Once you have an even, airy mixture, sift the flour and baking powder 14 into the batter. Mix gently with a spatula, always stirring from the bottom upwards 15.

Next, add the room-temperature milk 16 and mix using a whisk 17 so that it gets absorbed completely 18.

Pour the mixture into the cake pan 19 and, using a spatula, spread it across the entire pan and then level the surface 20. Roughly chop the dark chocolate 21

and sprinkle it over the cake 22. Then, using the back of a spoon, press the chocolate pieces 23 down gently to push them into the cake 24. Bake in a conventional oven preheated to 350°F (180°C), for around 30 minutes.

Always do the toothpick test, and once it comes out clean, it will be time to take the cake out of the oven 25. Let it cool before turning it out of the pan 26. Transfer the ricotta and chocolate cake to a serving dish and sprinkle with powdered sugar before serving 27.


The ricotta and chocolate cake can be stored at room temperature, under a glass cake dome, for 3-4 days.


The batter can be flavored with vanilla, cinnamon, and orange or lemon zest to taste. Instead of chopped chocolate, you could add chocolate chips or even Easter egg shavings. Want to replace the chocolate with cocoa? Try our delicious ricotta and cocoa cake. The white sugar will give your cake a very light color, although if you like, you can replace it completely or partially with raw sugar, which will give it an amber color and a caramel flavor!

For the translation of some texts, artificial intelligence tools may have been used.