This chocolate and ricotta fluffy cake is a soft and exquisite dessert that I highly recommend to all chocolate lovers, because after tasting it, they won’t be able to resist, and every other chocolate cake won’t have the same flavor anymore 😀 What makes this ricotta and chocolate cake so special is its soft, light texture that literally melts in your mouth and remains slightly moist. Not to mention its intense dark chocolate flavor, truly surprising even considering the fact that it’s made with unsweetened cocoa powder and not melted chocolate.
The recipe for this mouthwatering chocolate and ricotta cake is both easy and quick. Follow the measurements and steps closely, and success is practically guaranteed. Thanks to its uniquely rich and perfectly moist consistency, this cake is not only perfect for breakfast but also makes for an exquisite dessert after a meal. Consider serving it with a dollop of whipped cream or a simple dusting of powdered sugar.
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Ingredients for an 8-inch (20 cm) diameter chocolate and ricotta cake
Tools
How to prepare the chocolate and ricotta fluffy cake
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To prepare the chocolate and ricotta fluffy cake, start by melting the butter in the microwave or in a saucepan over very low heat. Let it cool. Put the ricotta together with the sugar in a bowl; beat with an electric mixer until you get a smooth and creamy mixture.
Add the eggs and continue to beat for a couple of minutes until the mixture is fluffy and frothy.
Add the unsweetened cocoa powder and beat again until well combined. At this point, also add the flour and baking powder. When all the powders are mixed, pour in the melted butter or oil. Beat again with the electric mixer for a couple of minutes: in the end, you will have a rather firm mixture.
Line a 8 inches (20 cm) diameter cake tin with parchment paper and spread the batter, leveling it well with the back of a spoon. Bake the chocolate and ricotta fluffy cake in a preheated oven at 356 °F (180°C) for 30 minutes; then let it rest inside the turned-off oven with the door slightly open for 5 minutes. Take it out of the oven and let it cool completely before removing it from the pan.
Serve the chocolate and ricotta fluffy cake plane or garnished with powdered sugar and/or with whipped cream.
How to store
The chocolate and ricotta fluffy cake remains soft for about 3 days, under a glass bell at room temperature.
Cooking tips
As previously emphasized, achieving precise baking is crucial for attaining a dessert with the ideal texture:cooked yet still slightly moist inside. In this scenario, as the baking process concludes, just before turning off the oven, inserting a toothpick into the cake should yield a firm and fully cooked batter, but the toothpick should not emerge perfectly dry.
These ingredients and baking time are tailored for an 8-inch diameter chocolate and ricotta fluffy cake. If opting for a slightly larger 9-inch diameter cake tin with the same quantities, you’ll achieve a slightly shorter yet still excellent cake: be sure to reduce the cooking time by 5 minutes.
Frequently Asked Questions (FAQ)
What can I use instead of ricotta?
Ricotta, whether from cow’s milk or sheep’s milk, is the best cheese for this type of cake. However, if you can’t get your hands on it, you can substitute it with an equal amount of cream cheese.
Varied doses for servings