Chocolate Ricotta Cake
Recipe for a moist chocolate cake with ricotta cheese
Bake with me today a delicious, moist, and rich chocolate ricotta cake. This cake with dark chocolate and bitter cocoa has a strong and not-too-sweet flavor, and you can prepare it without using a mixer! Thanks to the cheese, the cake stays fresh for a long time and stores very well. Check out this recipe for a quick chocolate cake and be sure to bake it!
Table of content
Chocolate ricotta cake recipe step by step
If you like heavier, intensely chocolatey, and not-too-sweet cakes that you can prepare in a dozen minutes, then you must try this recipe!
Chocolate cake with ricotta recipe with video
Wyposażenie
- Baking pan with a diameter of about 22-23 cm.
Składniki
ingredients for chocolate ricotta cake
- 100 g chocolate (dark)
- 170 g butter (preferably soft)
- 190 g wheat flour – all-purpose (1 and 1/4 cups)
- 40 g dark cocoa (1/2 cup)
- 2 teaspoons baking powder
- 300 g sugar (1 and 1/2 cups)
- 3 eggs (size L)
- 375 g ricotta cheese
- about 25 g chocolate chips (or chopped chocolate – optional)
Instrukcja
How to make chocolate ricotta cake step by step
Step 1 – preparations
- Grease the baking pan with butter and sprinkle thoroughly with breadcrumbs or flour – you can also line it with baking paper instead.
- Preheat the oven to 180 degrees Celsius (top-bottom mode) or 170 degrees Celsius (convection mode).
Step 2 – prepare the chocolate
- Break the chocolate into pieces into a heatproof dish, add the butter in pieces and heat together for about 1.5-2 minutes in the microwave – until melted.100 g chocolate, 170 g butter
- Mix thoroughly together to form a smooth glaze and set aside for a moment.
Step 3 – prepare the chocolate cake batter
- In a large bowl, add the dry ingredients – flour, sugar, cocoa, and baking powder – mix with a spoon.190 g wheat flour – all-purpose, 40 g dark cocoa, 2 teaspoons baking powder, 300 g sugar
- In a second bowl, thoroughly mix the eggs with the ricotta cheese.3 eggs, 375 g ricotta cheese
- Add the eggs with ricotta and the melted chocolate to the dry ingredients – mix until combined.
- Transfer the batter to the prepared baking pan.
- If desired, additionally sprinkle the top of the cake with chocolate chips or chopped chocolate.about 25 g chocolate chips
Step 4 – bake the chocolate cake
- Place the pan with the cake into the preheated oven and bake for about 40 minutes – until a wooden skewer comes out clean.
- After baking, let the cake cool.
Film
Uwagi
Wartości Odżywcze
Chocolate cake with ricotta cheese – notes
I recently went on a short vacation by the lake with my sisters and our families and needed a nice chocolate cake that would be moist and stay fresh for a long time. In search of the perfect cake, I came across a ricotta cake recipe and decided to try it (I’m providing the recipe with my minimal changes). I must admit, it was a bullseye! Despite what I thought was a significant amount of sugar, the cake wasn’t too sweet at all – thanks to the large amount of dark chocolate and additional bitter cocoa. The cake itself tasted amazing, and in fact, I didn’t have to worry about long-term storage because it disappeared instantly. I can recommend this recipe to all lovers of intensely chocolatey, rich cakes.
What ingredients are essential for preparing ricotta cake?
To bake this cake, you will need a few basic ingredients. Below is a shortened list of the products I used and possible substitutes.
- ricotta – this is a light Italian cheese, you can easily get it in larger supermarkets. It is also often available at Lidl or Biedronka – although it is not in constant sale like mascarpone. If you can’t find it anywhere, you can substitute it with our Bieluch cheese, or ultimately a light cheesecake curd from a bucket – like President.
- chocolate – dark chocolate is added to the cake. If you can’t find a 100g package, you can use a smaller one – 90 or 80g.
- cocoa – in addition to chocolate, bitter cocoa (not instant drinking cocoa) is added to the cake; you can use regular cocoa or defatted cocoa.
- butter – butter is used to melt the chocolate – I use extra butter with 82% fat content, you can also use margarine or coconut oil.
How to melt chocolate without a microwave?
If you don’t have a microwave, you can melt chocolate in two ways. First way – melt the butter alone in a saucepan, and when it’s hot, add the chopped chocolate and stir until it melts. Second way is a double boiler. Heat some water in a saucepan, place a heat-resistant bowl on top, and put the chocolate and butter in it – heat them together over steam until the chocolate melts – stir thoroughly. Cool the melted chocolate and butter a bit before adding it to the cake.
How to store chocolate ricotta cake?
You can easily store the cake at room temperature for several days. It’s best to transfer it to an airtight container or cover it with a cake dome or lid so that the cake doesn’t dry out. If you want to store the cake longer, you can then put it in a container in the refrigerator. You can also freeze the cake for about 3 months.
Recommended recipes for chocolate cakes
The blog offers a very wide selection of various chocolate cakes perfect for different occasions. You’ll find cakes with cream, cheesecakes, shortcrust pastries, no-mixer cakes, and no-bake cakes. Here I recommend three such recipes, and many more on the blog – I highly recommend them.
Popularne Przepisy
Polecane przepisy
Chocolate Ricotta Cake Recipe
I invite you to try this delicious and very simple chocolate cake, made with dark chocolate, dark cocoa, and a generous amount of Italian ricotta cheese. This ricotta cake is wonderfully moist, boasts an intense chocolate flavor, and stays fresh for a long time. It is a perfect choice for many occasions — from a casual weekend treat or a romantic Valentine's Day dessert to birthdays and holidays. My simple recipe, detailed step-by-step instructions, process photos, and a short video showing how to make this chocolate ricotta cake will guarantee your baking success. You must give it a try!
