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Whole-milk ricotta gives this simple cake a soft, close crumb with little pockets of chocolate. It needs no filling or icing; the butter-and-ricotta batter carries the flavor.
Ingredients
- 200 g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 100 g softened butter
- 140 g granulated sugar
- 3 large eggs
- 250 g whole-milk ricotta
- 1 tsp vanilla extract
- 120 g chocolate chips
Method
- Heat oven to 175°C / 350°F. Grease and line the base of a 20 cm / 8-inch round cake pan at least 6 cm deep. Drain visible whey from the ricotta before weighing.
- Whisk flour, baking powder and salt in a bowl. Beat butter and sugar in a separate bowl for 2–3 minutes until creamy.
- Beat in the eggs one at a time, scraping the bowl. Mix in ricotta and vanilla until evenly combined; the mixture may look slightly grainy.
- Fold in the dry ingredients just until no flour remains. Fold in all the chocolate chips, then spread the thick batter evenly in the pan.
- Bake for 40–50 minutes until the top is golden and a skewer in the center comes out without wet batter. Melted chocolate on the skewer is normal; test another spot if needed.
- Cool in the pan for 15 minutes, then carefully turn onto a rack and cool for another 45 minutes before slicing into ten wedges. Do not add icing or a sugar dusting.
- Keep covered in the refrigerator for up to four days. Let slices stand briefly before serving, or warm gently. Freeze individual slices for up to two months.
Drain excess whey
Ricotta should be thick and spoonable. Remove loose liquid before weighing to keep the batter consistent.
Use a deep enough pan
A 20 cm round pan at least 6 cm deep gives the batter space to rise. Put it on a tray if your pan has a removable base.
Distinguish chocolate from batter
A skewer can pick up melted chocolate even when the cake is baked. Look for wet pale batter and test a second spot near the center.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 15 minutes, then carefully turn onto a rack and cool for another 45 minutes before slicing into ten wedges. Do not add icing or a sugar dusting.
- How should I store leftovers?
Keep covered in the refrigerator for up to four days. Let slices stand briefly before serving, or warm gently. Freeze individual slices for up to two months.
