5 from 1 vote

Ricotta Chocolate Cake

This traditional Italian chocolate ricotta cake is fluffy, rich, and packed with deep chocolate flavor! It's super easy and takes 10 minutes to put together!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 245kcal

Author: Andrea Soranidis

Ingredients

150 g dark chocolate , or dark chocolate chips
300 g ricotta cheese, well drained
3 eggs
180 g sugar
1 tablespoon fresh lemon zest, or orange zest
a pinch of sea salt
185 g all-purpose flour
30 g cocoa powder
1 tablespoon baking powder, approx 15 gram

Instructions

Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch springform cake pan and set it aside.
Break the chocolate into small pieces, then place it in a microwave-safe bowl. Microwave on medium power (50%) for 15-30 second intervals.Stir after each interval until smooth and fully melted, set aside and let it cool slightly.
In a large bowl whisk the ricotta cheese, eggs and sugar until you reach a creamy and lump-free mixture, about 4 minutes. Then add the melted dark chocolate, lemon zest and a pinch of sea salt.
Place a sieve/ strainer over the bowl. Add the flour. cocoa powder and baking powder, and sift into the cake batter. Whisk until just combined (do not overmix).
Pour the cake batter into the prepared baking pan. The batter will be thick, similar to brownie batter, so use a spatula to smooth the top evenly. If desired, sprinkle extra chocolate chips or chopped dark chocolate over the top for added richness.
Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
Remove the ricotta chocolate cake from the oven, allow to cool completely, then gently remove the cake from the pan and serve.
Dust the cake with powdered sugar and serve at room temperature. It's lovely topped with vanilla ice cream, fresh cream, or Greek yogurt.

Notes

Baking tips:

I always recommend using a baking scale to weigh your ingredients. US cups measurements are provided but please refer to grams measurements for best results.

Whisk the ricotta cheese until it's lump-free, you can also briefly blend it in a food processor if you want.

Always use eggs at room temperature.

If you prefer, you can toss in the chocolate as chunks instead of melting it. This way, you’ll get those delicious pockets of gooey chocolate in every bite!

Always add the flour and cocoa powder through a sieve, this will make your cake airy and fluffy.

Storage tips: Store your cake in an airtight container in the fridge or in a cool spot in your kitchen, for up to 3 days. You can cut into slices and freeze individually in freezer bags up to 3 months.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.