• Skip to main content
  • Skip to primary sidebar
pastafantasy.com
menu icon
go to homepage
  • About Me
  • Recipes
  • Portfolio
  • Work with me
  • Subscribe
  • Contact
  • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Portfolio
    • Work with me
    • Subscribe
    • Contact
    • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cakes and Tarts

    Ricotta and Chocolate Chips Cake

    Published: Dec 10, 2019 by Alessandra · This post may contain affiliate links · Leave a Comment

    A close up from above Ricotta and Chocolate Cake on a wooden board. It is sliced showing the chocolate inside the cake. Some Pine branches in the background

    TOTAL TIME     1 hour           DIFFICULTY not too tricky

     

    INGREDIENTS:

     

    300 gr. fresh ricotta

    200 gr. plain flour

    100 gr. cornflour

    100 gr. unsalted butter

    100 gr. chocolate chips

    200 gr. caster sugar

    3 fresh eggs

    120 gr. yogurt

    1 baking powder

    zest of 1 lemon

    1 pinch of salt

    TOPPING:

    iced sugar

     

    DIRECTIONS:

     

    • Preheat the oven to 180°

    • Grease the tin (26 cm.) or put a baking paper.

    • Sift the flour with baking powder and salt. Melt the butter.

    • Sift the ricotta in a bowl, then process with the sugar in a food processor or planetary and mix well for about 10 minutes.

    • Pour into little by little the flour mixture, 3 egg yolks, the lemon zest. Beat for a few minutes until thoroughly mixed.

    • Add the melted butter and the yogurt, then stir in the chocolate flakes and pulse for a few minutes.

    • Pour into a large and clean bowl the egg whites and whisk them until stiff.

    • Gradually add to the ricotta mixture, one spoon at a time until it has all been added. Whisk for a few minutes.

    • Spoon the mixture into the prepared tin.

    • Bake for 40 minutes or until well risen and golden. Leave to cool for a few minutes, then lift on a wire rack and allow to cool for longer.

    •  Dust lightly with sifted icing sugar.

     

     

     

     

     

    More Cakes and Tarts Recipes

    • Yogurt Cake without Butter
    • Dried Fruits Loaf with Walnuts and Almonds
    • Coconut and Raspberry Loaf
    • Pumpkin and Coffee Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

    More about me →

    Popular

    • Yogurt Cake without Butter
    • Roasted Cherry Tomatoes Tart with Cheese
    • Zucchini Rice Salad with Capers and Cherry Tomatoes
    • Lemon Tagliatelle

    Fall Recipes

    • Pumpkin Gnocchi from Scratch
    • Healthy Mushrooms Soup without Cream
    • Butternut Squash Risotto with Gorgonzola cheese
    • Butternut Squash Pizza with Italian Gorgonzola Cheese

    Footer

    ↑ back to top

    About

    • About
    • Privacy & Cookies
    • Work with me
    • Recipes
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Informations

    • Contact
    • Instagram
    • Pinterest
    • Facebook

    Copyright © 2023 pastafantasy