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Chocolate Ricotta Cake

Chocolate Ricotta Cake

This chocolate ricotta cake is fudgy and creamy with intense dark chocolate flavor and a tender, slightly airy crumb from sifted flour and cocoa. It comes together in about 50 minutes and is ideal for a party dessert or slicing and freezing for later.
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Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Course: Dessert
Keyword: chocolate, ricotta, springform cake

Equipment

  • 9-inch springform cake pan
  • parchment paper
  • Microwave-safe bowl
  • large mixing bowl
  • whisk
  • Sieve or strainer
  • spatula

Ingredients

Ingredients

  • 150 g dark chocolate or dark chocolate chips
  • 300 g ricotta cheese well drained
  • 3 eggs
  • 180 g sugar
  • 1 tablespoon lemon zest fresh, or orange zest
  • a pinch sea salt
  • 185 g all-purpose flour
  • 30 g cocoa powder
  • 1 tablespoon baking powder approx 15 gram

Instructions

  1. Preheat oven to 180°C/360°F and place a rack in the middle. Grease and line a 9-inch springform cake pan with parchment paper.
  2. Break 150g dark chocolate into small pieces and place in a microwave-safe bowl; microwave at 50% power in 15–30 second intervals, stirring after each, until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk 300g ricotta, 3 eggs, and 180g sugar until creamy and lump-free, about 4 minutes. Add the melted dark chocolate, 1 tablespoon fresh lemon zest (or orange zest) and a pinch of sea salt, and mix to combine.
  4. Place a sieve over the bowl and sift in 185g all-purpose flour, 30g cocoa powder, and 1 tablespoon baking powder; whisk until just combined, taking care not to overmix.
  5. Pour the thick batter into the prepared pan (it will be similar to brownie batter) and smooth the top with a spatula. If desired, sprinkle extra chocolate chips or chopped dark chocolate on top.
  6. Bake for approximately 40 minutes, covering the top with foil during the last 10 minutes to prevent excessive browning. Insert a toothpick into the center — if it comes out clean, the cake is done.
  7. Remove the cake from the oven and allow it to cool completely, then gently remove it from the pan.
  8. Dust the cooled cake with powdered sugar and serve at room temperature; optionally top slices with vanilla ice cream, fresh cream, or Greek yogurt.

Notes

Notes
Baking tips:
I always recommend using a
baking scale to weigh your ingredients.
US cups measurements are provided but please refer to grams measurements for best results.
Whisk the ricotta cheese until it's lump-free,
you can also briefly blend it in a food processor if you want.
Always
use eggs at room temperature.
If you prefer, you can toss in the
chocolate as chunks instead of melting it
. This way, you’ll get those delicious pockets of gooey chocolate in every bite!
Always add the flour and cocoa powder
through a sieve,
this will make your cake airy and fluffy.
Storage tips:
Store your cake in an airtight container in the fridge or in a cool spot in your kitchen, for up to 3 days. You can cut into slices and freeze individually in freezer bags up to 3 months.