Chocolate Chip Ricotta Cake (Print Version)
# Ingredients:
→ Chocolate Chip Ricotta Cake
01 -
1 ¼ cups Granulated Sugar
02 -
1 ⅔ cups All-Purpose Flour
03 -
2 ¼ teaspoons Baking Powder
04 -
1 teaspoon Salt
05 -
3 Large Eggs
06 -
1 ⅔ cups Whole Milk Ricotta Cheese
07 -
3 teaspoons Vanilla Extract
08 -
¾ cup Unsalted Butter, melted and cooled slightly
09 -
1 cup Mini Semi-Sweet Chocolate Chips, coated with 1-2 tablespoons of all-purpose flour
10 -
Powdered Sugar for dusting and garnish
# Instructions:
01 -
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch springform pan with a flour-based baking spray and optionally dust with powdered sugar.
02 -
In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour. Set aside.
03 -
In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set aside.
04 -
In a large mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.
05 -
With a spatula, fold the whisked dry ingredients into the wet ingredients until just blended. Then stir in the melted butter and flour-coated mini semi-sweet chocolate chips. The batter will be thick and airy.
06 -
Spoon the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips.
07 -
Bake for 45-50 minutes at 350ºF, or until a toothpick inserted into the center of the cake comes out clean. The top should be light golden brown with sides slightly pulling away from the pan.
08 -
Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, dust with powdered sugar, and serve.
09 -
Store in an airtight cake dome or wrapped in plastic wrap at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week.
# Notes:
01 -
The recipe is adapted from the Lemon Raspberry Ricotta Cake.