Chocolate Chip Ricotta Cake (Print version)
Whole-milk ricotta gives this simple cake a soft, close crumb with little pockets of chocolate.
# Ingredients:
Ingredients
01 -
200 g all-purpose flour
02 -
2 tsp baking powder
03 -
¼ tsp salt
04 -
100 g softened butter
05 -
140 g granulated sugar
06 -
3 large eggs
07 -
250 g whole-milk ricotta
08 -
1 tsp vanilla extract
09 -
120 g chocolate chips
# Instructions:
01 -
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.
02 -
Whisk flour, baking powder and salt in a bowl. Beat butter and sugar in a separate bowl for 2–3 minutes until creamy.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.