Creamy Chocolate Ricotta

Rich, creamy ricotta mixes with bold chocolate to make a super soft, dreamy cake that just melts in your mouth. This Italian classic—called torta di ricotta al cioccolato—uses just a few simple things you probably have at home. It’s much fancier than it looks and way easier than you’d think. The dark chocolate and whole-milk ricotta come together for a nice fudgy bite that lives somewhere between a chocolate cake and a fluffy cheesecake.

Whenever there’s something to celebrate, my family asks for this dessert. I’ve lost count of how many times I’ve baked it. The combo of chocolate and ricotta gets even the pickiest guests asking for seconds at my dinners.

Standout Ingredients

• Whole milk ricotta: This adds incredible softness and a gentle rich flavor—pick the freshest ricotta you can find and make sure it isn’t gritty.
• Premium dark chocolate: Get one that’s at least 60% cocoa, so you get that punchy chocolate flavor and it melts silky-smooth.
• Room temp eggs: Use three eggs and an extra yolk—room temperature is key so everything whips up nice and fluffy.
• Pure vanilla extract: Grab the real stuff—it makes the chocolate pop and layers in flavor.
• Unsalted butter: You’ll control how salty everything is and it keeps things moist and tender.
• Fresh baking powder: If you’re not sure if it's still good, sprinkle some in hot water—if it fizzes up, you’re all set.
• Cake flour: This keeps the slice light with a delicate crumb rather than dense like other flours can.

How To Make This

Getting It Baked:

Spoon your batter into a pan that’s lined and greased, spread it out, then bake in a preheated oven. Check with a toothpick—it should come out with a little moisture but not raw batter.

Bringing In The Flour:

Sift your cake flour and baking powder straight into the wet bowl, and fold until it’s smooth but don’t go crazy mixing.

Ricotta Goes In:

Fold ricotta, your vanilla, and just a pinch of salt into the mixture. Go gently so the batter stays light and fluffy but still gets mixed well.

Wet Stuff:

When the chocolate’s cool, move it to your mixing bowl—blend in sugar, then crack in the eggs and yolk one by one. Beat it until you see the batter puff up and look airy.

Melting Chocolate:

Start by melting butter and dark chocolate together, using a double boiler if you’ve got it. Stir now and then until it’s smooth and glossy, then let it cool off a bit.

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We always had ricotta in the fridge when I was a kid. My grandma made this dessert every Sunday and the way the chocolate blended with the ricotta brings back the happiest memories every single time.

Moisture—The Secret

Why is this treat always so soft? It’s because of ricotta’s special protein build—unlike milk or cream, ricotta keeps moisture locked in even while baking. That way, the cake stays yummy for days and never dries out. And when those proteins team up with cake flour, you end up with the softest crumb ever. Each bite just melts away in your mouth.

What Goes Great With It

Jazz this dessert up with a pile of fresh berries and a sprinkle of powdered sugar for an easy upgrade. Feeling extra? Add a scoop of vanilla bean gelato or fluffy, barely-sweet whipped cream. If you want to wow everyone, pour a bit of warm raspberry sauce over the top.

Fun Flavor Swaps

Want to crank up the chocolate? A little espresso powder does it, and you won’t taste coffee at all. Try toasted hazelnuts or almonds for some crunch. And if it’s holiday season, toss in a pinch of cinnamon or some orange peel—that combo works super well with chocolate.

How To Store

Keep this dessert covered on your counter for three days and it’ll stay nice and soft. Need to keep it longer? Wrap single slices in plastic and freeze for up to two months. To serve later, just let it thaw overnight in the fridge and warm to room temp before eating for the best flavor.

This is my favorite dessert to serve at gatherings—fancy or just for fun. The mix of dense chocolate and smooth ricotta makes it way more exciting than plain chocolate cake. Every time I whip this up, I’m reminded how sharing something sweet can pull everyone together and make the whole night feel special.

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Recipe FAQs

→ Can I swap regular flour for cake flour?

Sure, just mix all-purpose flour with cornstarch. For every cup, remove 2 tablespoons of flour and replace with cornstarch.

→ Why should the ingredients be at room temp?

It helps them mix together better, so the cake turns out smoother and more evenly textured.

→ Is freezing an option for this dessert?

Definitely! Slice it up, store in freezer bags, and freeze for up to 3 months. Thaw when ready to eat.

→ Which chocolate works best?

Go for quality dark chocolate, around 52% cocoa, for the richest flavor.

→ How long can it stay fresh?

It’s good for 2-3 days at room temp or up to a week in the fridge if you keep it covered.