Italian Chocolate Ricotta (Print Version)
An Italian dessert pairing creamy ricotta and dark chocolate. Moist, rich, and great for special moments.
# Ingredients:
→ Cake
01 -
1 large egg yolk, room temperature
02 -
1 pinch of salt
03 -
3/4 cup plus 2 1/2 tablespoons white sugar (180g total)
04 -
1/2 cup plus 1/2 tablespoon softened butter (120g total)
05 -
1 cup cake or pastry flour
06 -
1 cup ricotta cheese
07 -
1 teaspoon vanilla extract
08 -
1 1/2 teaspoons baking powder
09 -
6 ounces dark chocolate (52% cocoa)
10 -
3 large eggs, at room temperature
# Steps:
01 -
Preheat the oven to 350°F. Coat an 8 or 9 inch round pan or a 7 inch bundt pan with grease and a light layer of flour.
02 -
Melt dark chocolate with butter, give it a few minutes to cool. Add sugar and mix well, then beat in eggs one at a time. Stir in ricotta, salt, and vanilla.
03 -
Sift baking powder and flour into the wet ingredients. Beat until the mixture is smooth and creamy, for about 2 minutes.
04 -
Transfer batter to the pan and bake for 25-35 minutes. The cake is done when a toothpick inserted comes out clean. Leave in the pan to cool for 20 minutes, then place on a wire rack.
# Helpful Notes:
01 -
To make your own cake flour: Swap out 2 tablespoons of every cup of all-purpose flour with cornstarch.
02 -
Let all your ingredients sit at room temperature for around 45-60 minutes before starting.