NONNA’S RICOTTA CAKE WITH CHOCOLATE CHIPS

Perfectly moist, rich and full of flavor, this cake combines the creamy texture of ricotta with the sweetness of chocolate chips, creating a melt-in-your-mouth dessert that everyone will love.

Whether you’re preparing for a special occasion or simply craving something sweet, this easy-to-make cake offers a delicious balance of flavors.

With its light and airy texture and rich chocolate goodness, it’s a great addition to your dessert repertoire.

Are you ready to wow your family and friends?

Dive into this irresistible recipe!

SERVINGS:12

INGREDIENTS:

• 2 1/2 cups of all purpose flour
• 1 1/4 cups of ricotta cheese
• 3 eggs
• 1 cup of sugar
• 1/2 cup of butter
• 1 packet of baking powder (about 2 1/4 teaspoons)
• 1 packet of vanillin (or 1 teaspoon of vanilla extract)
• 3/4 cup of chocolate chips

METHOD:

1. Prepare the ricotta cheese

• Pass the ricotta through a fine-mesh sieve: Place the ricotta in a fine-mesh sieve or strainer and press it gently with a spoon or spatula. This helps remove excess moisture and makes the cottage cheese smoother, ensuring a lighter, fluffier cake. If the ricotta is particularly moist, letting it drain for about 10 to 15 minutes can prevent the mixture from being too runny.

2. Process the ricotta cheese with the sugar and vanillin.

• In a bowl or food processor, combine the ricotta (now sifted), sugar, and vanillin (or vanilla extract).
• Blend the mixture until smooth: Using an electric mixer or food processor, beat or process the ricotta with the sugar and vanillin until completely smooth and creamy. This step ensures that the ricotta cheese is fully integrated with the sugar, creating a creamy base for the cake.

3. Add the eggs

• Incorporate the eggs, one at a time: Add one egg to the ricotta mixture and beat well. Repeat with each egg, adding them one at a time and making sure each egg is fully incorporated before adding the next. This helps to evenly blend the eggs into the ricotta mixture and ensures a light and fluffy texture to the final cake.
• Beat the mixture until it is well combined and smooth after each addition of eggs.

4. Add melted butter

• Melt the butter: In a small saucepan or microwave, melt the butter until completely liquid. Let it cool slightly before adding it to the batter to avoid cooking the eggs.
• Incorporate the butter : Pour the melted butter into the ricotta mixture and mix thoroughly. The butter adds richness and moisture to the cake, making it soft and tender.

5. Sift the dry ingredients

• Sift the flour and baking powder : in a separate bowl, sift together the flour and baking powder. Sifting ensures that there are no lumps and that the yeast is evenly distributed in the flour, which helps the cake rise evenly.
• Add the dry ingredients to the wet mixture: Gradually add the sifted flour and yeast to the ricotta mixture. Mix gently with a spatula or electric mixer at low speed until smooth. Be careful not to over-mix, as it may result in a dense cake.

6. Add the chocolate chips

• Incorporate the chocolate chips : Gently incorporate the chocolate chips into the batter, making sure they are evenly distributed without over-mixing. The chocolate chips add a delicious texture and rich cocoa flavor to the cake.

7. Prepare the cake pan

• Butter and flour the mold: Grease the pan (preferably 9-inch round or 8-inch square) with butter and dust lightly with flour. Alternatively, you can line the pan with baking paper for easy removal after baking.
• Pour the batter into the mold: Carefully pour the cake batter into the prepared pan, spreading it evenly with a spatula.

8. Bake the cake

• Bake at 350 F: Place the pan in the preheated oven and bake for about 40 minutes. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
• Check baking: If the top is browning too quickly but the cake is not yet fully cooked, you can cover it lightly with aluminum foil and continue baking until cooked through.

9. Cool and serve

• When the cake is finished, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Cut into slices and serve as desired. The cake can be served warm or at room temperature.

Additional suggestions:

• If you prefer a richer chocolate flavor, you can use dark chocolate chips or even chop up a high-quality chocolate bar.
• To make the cake more decadent, you can serve it with whipped cream or a drizzle of melted chocolate.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Tips & Tricks

1. Use High-Quality Ricotta Cheese

• Fresh Ricotta: For the creamiest, smoothest texture, use fresh ricotta cheese. If your ricotta is too watery, drain it through a fine mesh sieve or cheesecloth before using it in the recipe. This ensures the cake isn’t too moist and holds together well.

2. Perfect the Texture

• Room Temperature Ingredients: Bring the butter, eggs, and ricotta to room temperature before mixing. This helps the ingredients blend more smoothly and ensures the batter has an even texture.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake. The ricotta already gives the cake a moist texture, so be gentle.

3. Flour the Chocolate Chips

• To prevent the chocolate chips from sinking to the bottom of the cake, toss them in a little bit of flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.

4. Customize the Flavor

• Vanilla or Almond Extract: If you want to add an extra layer of flavor, try using vanilla extract or almond extract instead of vanillin for a deeper, richer taste.
• Citrus Zest: Add some grated lemon or orange zest to the batter for a fresh, zesty contrast to the richness of the ricotta and chocolate.

5. Don’t Skip the Baking Powder

• Ensure that the baking powder is fresh and active. This leavening agent is key to helping the cake rise, so if it’s expired, your cake might be dense and not rise as expected.

6. Prevent Over-Browning

• Check for Doneness: The cake should be golden brown around the edges and set in the middle. If the top is browning too quickly but the cake is still not fully cooked, cover the cake loosely with foil and continue baking until a toothpick inserted in the center comes out clean.

7. Serve it Warm or Cool

• While this cake is delicious when served warm, it also benefits from resting for a few hours or overnight. The flavors meld and the texture firms up, making it easier to slice and even more flavorful.

8. Garnish Creatively

• Whipped Cream or Ice Cream: Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent touch.
• Powdered Sugar: Lightly dust the cooled cake with powdered sugar for a simple, elegant finish.
• Fruit: Fresh berries (like raspberries or strawberries) can add a tart contrast to the richness of the cake.

9. Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for longer (up to 5 days).
• For longer storage, freeze the cake. Slice it before freezing so you can thaw individual portions as needed. Wrap slices in plastic wrap and foil for protection against freezer burn.

10. Bake Evenly

• If you’re using a dark-colored cake pan, reduce the oven temperature by about 25°F (10°C) to prevent the cake from over-browning on the outside before it fully cooks through.

Nutritional Facts (Per Serving – 12 Servings)

Nonna’s Ricotta Cake With Chocolate Chips Recipe

Print Recipe Pin Recipe

Servings 12

Calories 295 kcal

Equipment

• 9-inch round or 8-inch square mold

Ingredients

  

• 2 1/2 cups of all purpose flour
• 1 1/4 cups of ricotta cheese
• 3 eggs
• 1 cup of sugar
• 1/2 cup of butter
• 1 packet of baking powder about 2 1/4 teaspoons
• 1 packet of vanillin or 1 teaspoon of vanilla extract
• 3/4 cup of chocolate chips

Instructions

 

Prepare the ricotta cheese

• Pass the ricotta through a fine-mesh sieve: Place the ricotta in a fine-mesh sieve or strainer and press it gently with a spoon or spatula. This helps remove excess moisture and makes the cottage cheese smoother, ensuring a lighter, fluffier cake. If the ricotta is particularly moist, letting it drain for about 10 to 15 minutes can prevent the mixture from being too runny.

Process the ricotta cheese with the sugar and vanillin.

• In a bowl or food processor, combine the ricotta (now sifted), sugar, and vanillin (or vanilla extract).
• Blend the mixture until smooth: Using an electric mixer or food processor, beat or process the ricotta with the sugar and vanillin until completely smooth and creamy. This step ensures that the ricotta cheese is fully integrated with the sugar, creating a creamy base for the cake.

Add the eggs

• Incorporate the eggs, one at a time: Add one egg to the ricotta mixture and beat well. Repeat with each egg, adding them one at a time and making sure each egg is fully incorporated before adding the next. This helps to evenly blend the eggs into the ricotta mixture and ensures a light and fluffy texture to the final cake.
• Beat the mixture until it is well combined and smooth after each addition of eggs.

Add melted butter

• Melt the butter: In a small saucepan or microwave, melt the butter until completely liquid. Let it cool slightly before adding it to the batter to avoid cooking the eggs.
• Incorporate the butter : Pour the melted butter into the ricotta mixture and mix thoroughly. The butter adds richness and moisture to the cake, making it soft and tender.

Sift the dry ingredients

• Sift the flour and baking powder : in a separate bowl, sift together the flour and baking powder. Sifting ensures that there are no lumps and that the yeast is evenly distributed in the flour, which helps the cake rise evenly.
• Add the dry ingredients to the wet mixture: Gradually add the sifted flour and yeast to the ricotta mixture. Mix gently with a spatula or electric mixer at low speed until smooth. Be careful not to over-mix, as it may result in a dense cake.

Add the chocolate chips

• Incorporate the chocolate chips : Gently incorporate the chocolate chips into the batter, making sure they are evenly distributed without over-mixing. The chocolate chips add a delicious texture and rich cocoa flavor to the cake.

Prepare the cake pan

• Butter and flour the mold: Grease the pan (preferably 9-inch round or 8-inch square) with butter and dust lightly with flour. Alternatively, you can line the pan with baking paper for easy removal after baking.
• Pour the batter into the mold: Carefully pour the cake batter into the prepared pan, spreading it evenly with a spatula.

Bake the cake

• Bake at 350 F: Place the pan in the preheated oven and bake for about 40 minutes. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
• Check baking: If the top is browning too quickly but the cake is not yet fully cooked, you can cover it lightly with aluminum foil and continue baking until cooked through.

Cool and serve

• When the cake is finished, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Cut into slices and serve as desired. The cake can be served warm or at room temperature.

Notes

Additional suggestions:
If you prefer a richer chocolate flavor, you can use dark chocolate chips or even chop up a high-quality chocolate bar.
To make the cake more decadent, you can serve it with whipped cream or a drizzle of melted chocolate.
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.