Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Chocolate Chip Ricotta Cake
01 -
1 ⅔ cups Whole Milk Ricotta Cheese
02 -
3 Large Eggs
03 -
¾ cup Unsalted Butter, melted and slightly cooled
04 -
1 teaspoon Salt
05 -
3 teaspoons Vanilla Extract
06 -
1 ¼ cups Granulated Sugar
07 -
1 cup Mini Semi-Sweet Chocolate Chips, tossed in 1-2 tablespoons of all-purpose flour
08 -
1 ⅔ cups All-Purpose Flour
09 -
2 ¼ teaspoons Baking Powder
10 -
Powdered Sugar for sprinkling on top
# Instructions:
01 -
Move the oven rack to the second-lowest position and warm up the oven to 350°F. Coat a 9-inch springform pan with a flour-based baking spray. If you'd like, dust some powdered sugar over it.
02 -
Take a small bowl and mix the mini chocolate chips with 1-2 tablespoons of flour. Keep them aside for later.
03 -
In a medium bowl, stir together the baking powder, sugar, flour, and salt. Leave this mixture to the side.
04 -
In a large bowl, beat together the ricotta cheese, eggs, and vanilla extract until smooth and fully blended.
05 -
Use a spatula to lightly mix the dry ingredients into the wet mixture. Next, fold in the melted butter and the floured chocolate chips. The consistency will be thick and fluffy.
06 -
Scoop the batter into the prepared springform pan. Sprinkle some extra chocolate chips over the top, if you'd like.
07 -
Pop it in the oven and bake at 350°F for 45-50 minutes, or until a toothpick in the middle comes out clean. The outside should be golden with the edges pulling away from the pan slightly.
08 -
Once done, let it sit for at least 20 minutes before taking the ring off the springform pan. Let it cool all the way, dust with powdered sugar, and enjoy.
09 -
Wrap up leftovers in plastic wrap or store them in an airtight container at room temp for 3 days. For up to a week, keep it in the fridge.
# Notes:
01 -
This is a twist on the Lemon Raspberry Ricotta Cake.