Italian Chocolate Chip Ricotta Cake

Italian Chocolate Chip Ricotta Cake


  • 2 large eggs
  • 1 large egg yolk
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla
  • 1 cup ricotta (250 grams)
  • 2 cups all-purpose flour (250 grams)
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup mini chocolate chips (90 grams)
  • 1 teaspoon all-purpose flour


  1. 3-4 tablespoons icing/powdered sugar (for dusting)
  2. Instructions
  3. Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
  4. In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
  5. In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
  6. Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
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