Decadent Italian Chocolate Cake

This hearty Italian chocolate ricotta cake has been my family's go-to dessert for years, offering a perfect balance of rich chocolate flavor and moist, tender crumb that simply melts in your mouth. The addition of ricotta transforms an ordinary chocolate cake into something truly extraordinary.

I first discovered this recipe during a trip to southern Italy where a local nonna shared her family secret. After one bite, I knew I had to recreate it at home. Now it's requested at nearly every family gathering and holiday celebration.

Ingredients

• Ricotta cheese: Creates that unbelievably moist texture that makes this cake special. Choose whole milk ricotta for the richest results
• Dark chocolate: Adds deep flavor that cocoa powder simply cannot match. Look for bars with 60 to 70% cacao for the perfect balance
• Eggs: Provide structure and richness. Always use room temperature eggs for better incorporation
• Granulated sugar: Carefully measured to provide just enough sweetness without overwhelming the chocolate
• Butter: Creates tenderness and carries the chocolate flavor. European style butter with higher fat content works beautifully
• Cake flour: Produces a more delicate crumb than all purpose flour. The lower protein content makes all the difference
• Baking powder: For just the right amount of lift without making the cake too airy
• Pure vanilla extract: Enhances the chocolate notes. Never substitute with imitation
• Salt: Balances and intensifies the flavors. Even a small amount makes a huge difference

Step-by-Step Instructions

Melt the Chocolate and Butter:

Begin by gently melting the butter and chocolate together. You can use a double boiler method for more control or microwave in 30 second intervals stirring between each. The mixture should be completely smooth and glossy. Allow it to cool slightly before proceeding so it doesn't cook the eggs.

Combine Wet Ingredients:

In a large mixing bowl beat together the cooled chocolate mixture and sugar until well combined. Add eggs one at a time incorporating fully after each addition. This builds the structure of your cake. Follow with the egg yolk beating until the mixture becomes noticeably lighter in color.

Add the Ricotta:

Gently fold in the ricotta cheese along with vanilla extract and salt. The batter will look slightly grainy at this point which is perfectly normal. Beat until the mixture becomes light and airy which should take about 2 minutes on medium speed.

Incorporate Dry Ingredients:

Sift the cake flour and baking powder directly into the bowl to prevent lumps. Fold gently using a spatula until just combined. Overmixing at this stage can develop gluten and toughen your cake so be gentle yet thorough.

Bake to Perfection:

Pour the batter into a prepared pan that has been greased and lined with parchment. Bake in a preheated 350°F oven for approximately 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Cool and Finish:

Allow the cake to cool in the pan for exactly 20 minutes before carefully removing to a wire rack. Complete cooling is essential before dusting with powdered sugar just before serving.

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My favorite thing about this cake is the ricotta cheese. I've tried substituting with other dairy products, but nothing creates that same tender, almost pudding-like interior that ricotta does. My grandmother always said the secret to Italian baking is using ingredients that bring both flavor and moisture, and ricotta certainly delivers on both counts.

Storage Tips

This chocolate ricotta cake actually improves with time. Store it under a cake dome or in an airtight container at room temperature for up to three days. The flavors will continue to develop and the texture becomes even more velvety. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best texture and flavor.

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Perfect Pairings

This cake stands beautifully on its own, but for special occasions, consider serving it with accompaniments that enhance its rich flavor. A dollop of lightly sweetened whipped cream adds a lovely contrast to the dense cake. Fresh berries, particularly raspberries or strawberries, provide a bright, acidic counterpoint. For an adult treat, a small glass of vin santo or amaretto liqueur makes this humble cake into an elegant dessert course. During the winter months, I love serving it with a spiced coffee or hot chocolate for a double dose of comforting chocolate flavor.

The Italian Connection

This torta di ricotta al cioccolato has roots in central Italian baking traditions, particularly in regions like Umbria and Tuscany where ricotta cheese is abundantly produced. Unlike American cakes that often focus on height and decoration, Italian cakes like this one prioritize flavor and texture over appearance. They're typically less sweet and more subtly flavored, allowing the quality ingredients to shine through. In Italy, such a cake would be served as part of a leisurely Sunday meal or during celebrations like Easter when ricotta features prominently in traditional dishes.

Frequently Asked Questions

→ What makes this chocolate cake so moist?

The ricotta cheese adds moisture and richness to the cake, ensuring a tender and dense texture.

→ Can I use cocoa powder instead of dark chocolate?

Dark chocolate is recommended for a deeper, richer flavor, but you can substitute cocoa powder if needed. Adjust the proportions and sweetness to balance the taste.

→ What is the best type of ricotta to use?

Whole milk or full-fat ricotta is ideal as it provides a creamier and richer texture. Be sure to drain it if it's very moist.

→ Can I make this cake ahead of time?

Yes, this cake stores well. You can bake it ahead and refrigerate it for up to 3 days. Allow it to come to room temperature before serving.

→ What variations can I try with this cake?

You can add almond extract, a pinch of cinnamon, or a dash of espresso powder to enhance the flavors. A chocolate glaze or frosting can also elevate the presentation.