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Chocolate Ricotta Cake

Chocolate Ricotta Cake
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Chocolate Ricotta Cake is a rich, moist dessert combining the deep flavor of high-quality cocoa with the tender creaminess and subtle tang of ricotta cheese. This unique cake offers a perfectly balanced sweetness and a light texture that makes every bite irresistible. Ideal for any occasion, it is easily adaptable for gluten-free and vegan diets and can be customized with nuts, citrus zest, or spices for added flair.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/2 cup high-quality cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/2 cup dark chocolate chunks
  • 1 teaspoon lemon or orange zest
  • 1/2 cup chopped walnuts or almonds
  • 1/2 teaspoon cinnamon or a pinch of chili powder

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a round cake pan or line it with parchment paper for easy removal.
  2. Mix the Dry Ingredients: In a large bowl, sift together the cocoa powder, all-purpose flour (or gluten-free flour blend), baking powder, and salt to ensure even distribution and smooth texture.
  3. Combine Wet Ingredients: In a separate bowl, beat the ricotta cheese with the granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Mix gently until just combined to avoid overworking the batter.
  5. Add Optional Chocolate Chunks: Stir in chopped dark chocolate pieces, if using, distributing them evenly throughout the batter.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature ingredients for smoother blending and uniform batter.
  • Do not overmix to keep the cake light and airy.
  • Choose high-quality cocoa powder and ricotta cheese for best flavor.
  • Check cake doneness starting at 35 minutes to avoid overbaking.
  • Allow the cake to cool properly to set and make slicing easier.
  • Wrap leftover cake tightly and refrigerate up to 4 days; freezing possible for up to 2 months.
  • Reheat slices briefly in microwave or low oven to restore softness.

Nutrition

Keywords: Chocolate ricotta cake, moist chocolate cake, gluten-free chocolate cake, ricotta dessert, easy chocolate cake, tender chocolate cake

Find it online: https://mealsbylina.com/chocolate-ricotta-cake/