Italian Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup full-fat ricotta cheese
02 -
180 grams good quality dark chocolate, melted
03 -
3 large eggs, room temperature
04 -
1 large egg yolk, room temperature
05 -
200 grams granulated sugar
06 -
113 grams salted or unsalted butter, melted
07 -
120 grams cake flour or pastry flour
08 -
1 teaspoon baking powder
09 -
1 teaspoon pure vanilla extract
10 -
1/4 teaspoon salt (if butter is unsalted)
# Instructions:
01 -
Melt the butter and dark chocolate using a bain marie or microwave in increments. Allow to cool to room temperature.
02 -
Pour the melted chocolate mixture into a mixing bowl. Add granulated sugar and beat until combined. Add eggs one at a time, followed by the egg yolk, mixing thoroughly after each addition.
03 -
Add the ricotta cheese, vanilla extract, and salt (if using unsalted butter) to the batter. Beat until the mixture becomes light and airy.
04 -
Sift cake flour and baking powder into the batter. Mix until smooth and well combined.
05 -
Pour the batter into a prepared round cake pan or small bundt cake pan. Smooth the top evenly.
06 -
Bake in a preheated oven at 180°C (350°F) until a toothpick inserted in the center comes out clean.
07 -
Cool the cake in the pan for 20 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
# Notes:
01 -
Ensure eggs are at room temperature to achieve a better cake rise.
02 -
Homemade cake flour: For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift to combine.
03 -
Drain any excess moisture from ricotta to avoid overly moist batter.
04 -
Cool melted chocolate to room temperature before mixing to prevent cooking the eggs.