Italian Chocolate Ricotta Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup ricotta cheese (full-fat or whole milk recommended)
02 -
6 ounces dark chocolate (52% cocoa, high quality)
03 -
3 large eggs (room temperature)
04 -
1 large egg yolk (room temperature)
05 -
¾ cup + 2 ½ tablespoons granulated sugar (180 grams)
06 -
½ cup + ½ tablespoon butter (120 grams, softened)
07 -
1 cup pastry or cake flour
08 -
1 ½ teaspoons baking powder
09 -
1 teaspoon pure vanilla extract
10 -
Pinch of salt (¼ teaspoon if using unsalted butter)
# Instructions:
01 -
Pre-heat oven to 350°F (180°C). Spray or grease and flour an 8-9 inch (20-23 cm) round cake pan or 7-inch (18 cm) bundt pan.
02 -
In a bowl, melt the butter and dark chocolate in either a bain marie or microwave. Allow to cool to room temperature.
03 -
Pour the cooled chocolate mixture into a mixing bowl. Add sugar and beat until combined. Add eggs one at a time, followed by the egg yolk, mixing well between each addition.
04 -
Add the ricotta cheese, vanilla extract, and salt. Beat until the batter becomes light and airy.
05 -
Sift the flour and baking powder into the wet mixture, then beat until smooth (about 2 minutes).
06 -
Pour the batter into the prepared pan.
07 -
Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs. Let the cake cool for 20 minutes in the pan.
08 -
Transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving.
# Notes:
01 -
Using room temperature eggs improves mixing and helps the cake rise better.
02 -
If your ricotta is very moist, drain it to avoid excess moisture in the cake.
03 -
Cool the melted chocolate to room temperature before combining with eggs to prevent cooking them.