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This chocolate chip ricotta cake transforms simple ingredients into a dessert that's simultaneously light and indulgent. The ricotta gives it an incredibly moist, tender crumb while mini chocolate chips add just the right amount of sweetness throughout each bite.
I first made this for a Sunday family dinner when I wanted something that felt special without hours in the kitchen. Now it's become our go-to celebration cake that everyone requests for birthdays and holiday gatherings.
Ingredients
- Whole milk ricotta cheese: Creates that unbelievably moist and tender texture that makes this cake special
- Mini semi-sweet chocolate chips: Distribute perfectly throughout the batter for chocolate in every bite
- Vanilla extract: Enhances both the chocolate and dairy flavors; look for pure rather than imitation
- Unsalted butter: Adds richness and allows you to control the salt level
- All-purpose flour: Provides the perfect structure without being too dense
- Granulated sugar: Sweetens without overpowering the delicate ricotta
- Baking powder: Gives just the right lift for a cake that's light but not too airy
- Salt: Balances the sweetness and enhances all other flavors
Step-by-Step Instructions
- Prepare Your Pan:
- Generously spray a 9-inch springform pan with flour-based baking spray. This cake tends to stick, so be thorough covering the bottom and sides completely. The optional dusting of powdered sugar creates a beautiful finish and helps prevent sticking.
- Prep The Chocolate Chips:
- Toss your mini chocolate chips with a tablespoon or two of flour before adding them to the batter. This coating prevents them from sinking to the bottom during baking, ensuring even chocolate distribution throughout each slice.
- Mix Dry Ingredients:
- Whisk together sugar, flour, baking powder, and salt in a medium bowl. Mixing these separately ensures they incorporate evenly throughout the batter without overworking it once wet ingredients are added.
- Combine Wet Ingredients:
- In a large bowl, whisk eggs, ricotta, and vanilla until completely smooth and well blended. The ricotta should be fully incorporated with no lumps remaining for the best texture in your finished cake.
- Fold Everything Together:
- Add the dry ingredients to the wet mixture using a gentle folding motion rather than vigorous stirring. This preserves air pockets that help create the perfect texture. Then incorporate the melted butter, which should be warm but not hot enough to cook the eggs. Finally, fold in those flour-coated chocolate chips.
- Transfer And Bake:
- Spoon the thick batter into your prepared pan, smoothing the top with your spatula. The extra chocolate chips on top create an irresistible appearance and add extra chocolate flavor to each slice.
- Cool Before Serving:
- Allow the cake to cool in the pan for at least 20 minutes before releasing the springform sides. The cooling time lets the structure set properly so your slices will be clean and beautiful.
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My absolute favorite thing about this ricotta cake is how it reminds me of the Italian bakeries I visited as a child. The specific combination of rich ricotta and chocolate chips creates a flavor that transports me instantly to those special trips where my grandmother would buy treats for all the cousins.
Perfect Storage Methods
This cake keeps beautifully at room temperature for about three days when properly stored in an airtight container or wrapped well in plastic wrap. The ricotta keeps it moist while the sugar helps preserve freshness. For longer storage, up to a week, refrigerate the cake but allow slices to come to room temperature before serving for the best flavor and texture experience.
Simple Variations To Try
Consider adding orange or lemon zest to the batter for a citrus twist that pairs beautifully with the chocolate chips. Almond extract can replace some of the vanilla for a more complex flavor profile. For a festive holiday version, try adding a half teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients. The recipe is wonderfully adaptable while maintaining its signature moist texture.
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Serving Suggestions
While this cake is perfect on its own, consider serving it with fresh berries for color and a bright contrast to the rich chocolate. A dollop of lightly sweetened whipped cream alongside each slice elevates it to restaurant-quality dessert status. For the ultimate indulgence, warm each slice slightly and add a small scoop of vanilla ice cream, which will melt slightly into the cake creating a heavenly combination.
The Italian Heritage Connection
This ricotta cake draws from the Italian tradition of using fresh cheese in desserts dating back centuries. Similar to traditional Italian cheesecakes called torta di ricotta, this version incorporates chocolate for modern appeal. In Italian homes, a cake like this would typically appear for Sunday gatherings or celebrations rather than everyday meals, making it special without being overly complex.
Frequently Asked Questions
- → How do you prepare the chocolate chips for the cake?
Toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour. This prevents them from sinking to the bottom during baking.
- → What type of pan should I use?
Use a 9-inch springform pan sprayed with a flour-based baking spray for best results. Dust with powdered sugar optionally.
- → How do I know when the cake is baked?
Bake at 350ºF for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is light golden brown.
- → How should I store the cake?
Store in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week.
- → Can I make substitutions for the ricotta cheese?
Ricotta provides the cake's signature light texture, and substitutions may alter the result. For a similar effect, you could try mascarpone or blended cottage cheese.