Phyllo Dough Cake with Ricotta and Chocolate
- Vegetarian
- Energy Kcal 506
- Carbohydrates g 37.4
- of which sugars g 26.1
- Protein g 12.7
- Fats g 34
- of which saturated fat g 17.97
- Fiber g 1.5
- Cholesterol mg 133
- Sodium mg 210
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
So here's the deal: phyllo pastry cake with ricotta and chocolate—this one's a real conversation starter. In Sicily, there's a deep, deep love for mixing ricotta and chocolate in sweets. Think of classics like cassata, cannoli, and cartocci. Seriously good stuff. This cake gives a little twist to those traditions by wrapping a creamy ricotta-chocolate filling in layers of super crispy phyllo dough. And look, the result is light yet rich, with tender layers where chocolate chips just melt into the cheese.
Plus, a hint of orange zest adds a fresh kick, really complementing the mellow ricotta and deep chocolate flavors. Unlike some desserts that turn soggy, this one stays golden and crunchy—surprising everyone, for real! It’s a perfect example of how classic Sicilian flavors blend with new styles to create something really really good. And across Italy, especially down south, ricotta and chocolate are big in all kinds of phyllo dessert recipes and cakes.
What makes this phyllo pastry cake special? It's the mix of a moist filling and delicate sheets of dough that bake up crispy. The layers might look fancy—but the dessert? Feels relaxed and welcoming, like something you’d bring to a family dinner. People get creative with it, adding pistachios or swapping orange for lemon zest. And here's the thing: it’s easy to see why recipes like this are gaining popularity beyond Sicily—so many ways to play with the filling and flavors.
If you enjoy ricotta chocolate cake or want to dive into more phyllo dough recipes, this one's fun to try. You can even use leftover phyllo for other phyllo pastry dessert ideas, so nothing goes to waste. Really, the way the sweet ricotta and rich chocolate come together in every bite makes this cake unforgettable—long after the plates are cleared.
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- INGREDIENTS
- Ingredients for a 9-inch cake pan
- Phyllo dough 7.1 oz (200 g)
- Cow's milk ricotta cheese 2.8 cups (650 g)
- Eggs 5.6 oz (160 g) - (3 medium)
- Butter 3 tbsp (45 g)
- Powdered sugar ½ cup (60 g)
- Dark chocolate chips 1.3 cups (200 g)
- Orange peel 1
How to prepare Phyllo Dough Cake with Ricotta and Chocolate
To prepare the phyllo dough cake with ricotta and chocolate, start by making the cream. Pour the ricotta into a strainer 1 and sift it into a bowl 2, then add the powdered sugar 3 and mix to combine everything.
Add also the orange zest 4 and the previously beaten eggs 5, then gently whisk until you get a smooth and homogeneous cream 6.
Finally, add the chocolate chips 7, mix once again and set your cream aside. At this point, take the phyllo dough sheets and use them to line a 9-inch pan (measured on the surface; bottom 8.9 inches). Brush with melted butter 8 to adhere the various sheets of dough and continue in this manner 9
until you finish them 10. Trim the excess edge with scissors 11 and also pour the cream into the mold 12.
Level the surface with a spatula 13, then bake the cake in a preheated static oven at 356°F for about 45 minutes (check the cooking about ten minutes before, depending on the power of your oven; check when it is nicely golden on the edges). At this point, take out your phyllo dough cake with ricotta and chocolate 14 and let it cool before unmolding and serving it 15!