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Chocolate Chip Ricotta Cake

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  • Author: Lina
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (if gluten-free flour blend is used)

Description

Chocolate Chip Ricotta Cake is a rich, creamy, and moist dessert that uniquely combines the unexpected creaminess of ricotta cheese with bursts of melty semi-sweet chocolate chips. This tender cake is easy to make using simple pantry staples, perfect for both elegant occasions and casual treats, and it offers a delightful balance of sweet and subtle savory flavors with an optional citrus twist.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups ricotta cheese (preferably at room temperature)
  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a cake pan. Measure all ingredients and allow ricotta cheese and eggs to come to room temperature for optimal mixing.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, granulated sugar, eggs, and vanilla extract until the mixture is smooth, creamy, and free of lumps.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to evenly distribute the leavening agent and prevent clumps.
  4. Fold Dry Into Wet: Gently fold the dry ingredients into the ricotta mixture just until combined, taking care not to overmix to avoid a dense cake texture.
  5. Add Chocolate Chips and Zest: Carefully fold in the semi-sweet chocolate chips and optional lemon zest, ensuring they are evenly spread without breaking the chips.
  6. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the cake set and improves texture.

Notes

  • Use room temperature ricotta and eggs for smoother mixing and better texture.
  • Fold ingredients gently to avoid developing gluten that can make the cake tough.
  • Choose high-quality semi-sweet chocolate chips for richer flavor and better melt.
  • Zest lemon fresh just before mixing to maximize brightness of flavor.
  • Start checking the cake with a toothpick at 40 minutes to prevent overbaking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 260
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

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Find it online: https://delectablemeal.com/chocolate-chip-ricotta-cake/