Creamy Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 ounces dark chocolate (52% cocoa)
02 -
1 cup ricotta cheese
03 -
3/4 cup plus 2 1/2 tablespoons white sugar (180g total)
04 -
3 large eggs, at room temperature
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1 pinch of salt
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1/2 cup plus 1/2 tablespoon softened butter (120g total)
07 -
1 large egg yolk, at room temperature
08 -
1 1/2 teaspoons baking powder
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1 cup cake or pastry flour
10 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Set your oven to 350°F. Coat an 8 or 9 inch round pan—or a 7 inch bundt pan—with grease and dust it using flour.
02 -
Combine melted chocolate and butter, then let it cool a bit. Stir in the sugar and beat until smooth. Add the eggs one by one, followed by the ricotta, vanilla, and a pinch of salt.
03 -
Sift in the baking powder and cake flour. Beat the mixture for around 2 minutes until it’s creamy and smooth.
04 -
Pour the batter into the pan and bake for 25 to 35 minutes. Check if it’s done by inserting a toothpick—if it comes out clean, you’re good. Let it sit in the pan for 20 minutes before transferring it to a rack to finish cooling.
# Notes:
01 -
If you don’t have cake flour, swap 2 tablespoons of all-purpose flour per cup with cornstarch.
02 -
Allow eggs, butter, and other items to reach room temperature for about 45 to 60 minutes first.