Chocolate Ricotta Cherry Cake
Category: Desserts
Servings: 10
This Chocolate Ricotta Cherry Cake is the perfect blend of rich cocoa, creamy ricotta, and tart cherries. A delicate and decadent dessert that’s sure to be a hit for any occasion, from casual gatherings to festive celebrations. Its fluffy, slightly sweet chocolate base paired with a velvety ricotta filling creates a mouthwatering combination. Here’s how to make it!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 220g |
| Whole milk ricotta cheese | 200g |
| Granulated sugar | 150g |
| Whole milk | 120g |
| Unsweetened cocoa powder | 25g |
| Eggs | 3 |
| Baking powder | 16g |
| Whole milk ricotta cheese | 250g |
| Granulated sugar | 50g |
| Cornstarch (maizena) | 20g |
| Egg | 1 |
| Syrup-packed cherries | 150g |
| Butter (for greasing) | as needed |
| All-purpose flour (for dusting) | as needed |
Instructions
Prepare the Cocoa Cake Base:
- Begin by preheating your oven to 180°C (350°F) and buttering and flouring a 24 cm (9-inch) round springform pan.
- In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Add the ricotta to the mixture and mix until smooth.
- Sift together the all-purpose flour, baking powder, and cocoa powder. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, stirring until fully incorporated.
- Drain the cherries from the syrup and set aside.
- Pour half of the chocolate batter into the prepared pan and spread it evenly.
Bake the Base:
- Bake the base in the preheated oven for about 10 minutes, or until the batter is firm to the touch. While it bakes, prepare the ricotta cream.
Prepare the Ricotta Cream:
- In a separate bowl, mix together the ricotta, sugar, and egg until smooth and well combined.
Assemble the Cake:
- Once the base has finished baking, remove it from the oven and spread the ricotta mixture evenly on top, leaving about a 2 cm (1-inch) border around the edge of the pan.
- Gently place around 20 cherries on top of the ricotta cream.
- Pour the remaining chocolate batter over the ricotta layer, smoothing it out.
- Using a skewer or a toothpick, gently swirl the batter and ricotta cream together to create a marbled effect.
- Decorate the top with the remaining cherries.
Final Bake:
- Return the cake to the oven and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Once baked, remove the cake from the oven and let it cool completely in the pan before transferring it to a cooling rack.
- Once the cake has cooled, carefully remove it from the springform pan, slice, and enjoy!
Nutritional Information (Per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8g |
| Carbohydrates | 38g |
| Fat | 15g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugars | 26g |
| Sodium | 130mg |
This Chocolate Ricotta Cherry Cake brings together the creaminess of ricotta, the bitterness of cocoa, and the sweet-tart pop of cherries in every bite. Perfect for any dessert table or as a treat to enjoy with your afternoon coffee or tea. Give it a try, and let it become a new favorite in your baking repertoire!
