Ricotta and Chocolate Cake Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Ricotta Cheese | 250g |
| Dark Chocolate | 80g |
| Eggs | 150g |
| Sugar | 180g |
| Butter | 80g |
| All-Purpose Flour | 250g |
| Baking Powder | 16g |
| Whole Milk | 40g |
| Powdered Sugar | to taste |
Instructions
For the perfect Ricotta and Chocolate Cake, begin by making sure the ricotta is not too wet. If needed, let it drain for a while to remove excess whey. Once ready, sift the ricotta and set it aside. It’s crucial to have your ricotta, eggs, and milk at room temperature before starting, ensuring a smooth and easy batter without lumps.
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Prepare the Eggs
Separate the eggs: you’ll need 90g of egg whites and 60g of egg yolks. Place the whites and yolks in separate bowls. Using an electric mixer, whisk the egg whites until they form stiff peaks. The texture should be firm and glossy, which indicates they’re ready for the next step. -
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Combine the Ingredients
With the egg whites set aside, beat the egg yolks and sugar in a separate bowl using the electric mixer. Continue mixing until the mixture turns pale and fluffy. Once this is achieved, lower the mixer speed and add the melted butter. Ensure the butter is warm but not hot, to prevent curdling. Mix until fully incorporated. -
Add Ricotta
Gradually add the ricotta cheese to the butter and yolk mixture. Continue to beat at medium speed until well combined and smooth. At this point, your batter should be light and creamy. -
Fold in the Egg Whites
Gently fold in the whipped egg whites into the mixture. Do this with soft, circular motions using a spatula, moving from the bottom of the bowl to the top. This will help retain the air in the egg whites, ensuring the cake will rise and have a light, fluffy texture. -
Add the Dry Ingredients
Sift the all-purpose flour and baking powder together, and slowly incorporate them into the mixture. Be gentle to avoid deflating the batter. Use the same folding technique, ensuring that the flour is fully combined without overmixing. -
Incorporate the Milk
Add the milk to the mixture, stirring just enough to integrate it. The batter should be smooth, slightly thick, and well-combined. -
Prepare the Pan
Grease a 22cm (8.5-inch) round cake pan with butter. Make sure the pan has a height of at least 5 cm (2 inches) to allow the cake to rise properly. -
Add the Chocolate
Roughly chop the dark chocolate into small chunks and sprinkle them over the top of the cake batter. Use the back of a spoon to lightly press the chocolate into the batter, allowing the pieces to slightly sink in. This ensures the chocolate pieces are evenly distributed throughout the cake. -
Bake the Cake
Preheat your oven to 180°C (350°F) in static mode. Place the pan in the lower part of the oven and bake for about 30 minutes. Always perform the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If the toothpick is wet with batter, give it a few more minutes in the oven. -
Cool and Serve
Once baked, remove the cake from the oven and allow it to cool for a few minutes. Run a knife around the edges of the pan to loosen the cake, and carefully flip it out onto a plate. Let the cake cool completely before serving. -
Finish with Powdered Sugar
Before serving, dust the top of the cake with powdered sugar. This adds a lovely sweet touch and a beautiful finish, making the cake look as delicious as it tastes.
Enjoy this rich and creamy Ricotta and Chocolate Cake—a perfect treat for any occasion!
Tips for Success:
- Ensure that your ricotta is as dry as possible to avoid a soggy batter.
- Use room temperature eggs and milk to help the ingredients blend more easily.
- Feel free to adjust the amount of chocolate depending on how chocolaty you want the cake to be. You can also use milk chocolate for a sweeter result.
