Dreamy chocolate ricotta soft cake

This chocolate and ricotta cake is amazingly light and flavorful, sure to win over anyone who loves chocolate desserts. The ricotta gives it an incredibly soft texture that turns this classic cake into an unforgettable treat.

What You'll Need

• 1 cup ricotta cheese: Gives the cake its airy texture and keeps it moist longer. Try to get good quality, well-drained ricotta.
• 170 g dark chocolate (52% cacao): The percentage matters for the right balance of bitter and sweet. Go for eating chocolate instead of baking chocolate for best results.
• 3 large eggs at room temperature: They build the cake's structure. Cold eggs won't mix in as nicely.
• 1 egg yolk at room temperature: Makes everything richer and denser.
• 165 g granulated sugar: Just enough to balance the chocolate without making things too sweet.
• 120 g softened butter: Adds richness and flavor. Good quality butter makes a big difference.
• 1 cup cake flour: Less gluten means a softer cake. Regular flour would make it heavier.
• 1 1/2 teaspoons baking powder: Helps the cake rise without making it too fluffy.
• 1 teaspoon vanilla extract: Boosts the chocolate flavor. Natural extract works better than artificial.
• 1 pinch of salt: Brings out all the flavors and balances the sweetness.

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Simple Steps

Getting ready:

Turn your oven to 350°F (180°C) while you make the batter. Butter your pan thoroughly, focusing on the sides and bottom, then dust lightly with flour and tap out the extra. This step makes sure your cake won't stick.

Making the chocolate mixture:

Melt the butter and chocolate slowly in a double boiler or microwave in 30-second bursts. Let it cool a bit, then beat in the sugar until well mixed. Add eggs one at a time, mixing well between each. Gently fold in the ricotta, vanilla, and salt to keep the mixture smooth and creamy.

Adding dry ingredients:

Sift the flour and baking powder right into your wet mixture. This gets rid of lumps and adds air. Mix for about 2 minutes until everything's combined, but don't overdo it or the cake might get tough.

Baking and cooling:

Pour the batter into your prepared pan and bake in the middle of the oven for 25-35 minutes. Timing depends on your oven and pan. Check by sticking a toothpick in—it should come out mostly clean with a few moist crumbs. Let it sit in the pan for 20 minutes before carefully turning it out onto a cooling rack.

Good To Know

This cake stays fresh for 3-4 days at room temperature under a cake dome.

It actually tastes better after sitting in the fridge overnight as the flavors develop more.

You can freeze individual slices for up to 3 months with no problem.

Ricotta is truly the magic ingredient here. I've tried lots of different fresh cheeses over the years, but nothing matches the light texture and subtle flavor ricotta brings to this cake. One time when I ran out, I used mascarpone instead—it was tasty but much heavier and less fluffy.

Storing And Serving

To keep this cake fresh, wrap it in plastic wrap after it's completely cooled down. It'll stay good at room temperature for 2 days, but for longer storage, put it in the fridge. Take it out about 30 minutes before serving so it can warm up to the right texture.

Mix It Up

You can easily change this cake to suit your taste. Try adding orange zest for a citrusy twist. Coffee lovers can mix in a teaspoon of instant coffee dissolved in a tablespoon of hot water. Sliced almonds or chopped hazelnuts added to the batter give a nice crunch.

Perfect Pairings

This soft cake tastes great on its own but can be taken to the next level with a few extras. A scoop of vanilla ice cream or light custard sauce works really well with the chocolate flavors. For a fruity touch, serve with lightly sweetened fresh berries or raspberry sauce.

Background Story

This style of ricotta cake comes from Italian baking traditions, where fresh cheese often adds moisture and lightness to desserts. The chocolate version is a modern twist that combines Mediterranean tradition with everyone's love of chocolate. Many Italian families make these cakes for holidays and special celebrations.

Frequently Asked Questions

→ Can I swap ricotta for another cheese?

You can definitely use mascarpone or quark instead of ricotta, but keep in mind your cake might turn out a bit different in texture.

→ What's the best chocolate to use?

Go for dark chocolate with 52% to 70% cocoa content to get that perfect balance between sweetness and richness.

→ How do I know when the cake is done?

Stick a toothpick in the middle of your cake. If it comes out clean or with just a few crumbs, you're good to go!

→ Can I make this cake ahead of time?

For sure, this cake stays nice and soft even when made a day early. Just store it in an airtight container.

→ How can I make this gluten-free?

Switch out the pastry flour for a gluten-free flour blend or almond flour for a tasty alternative.