Italian Ricotta Cake Recipe | Ricotta Cake with Chocolate

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: soft cheese

Greek yogurt lowers fat content while adding tang.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

💰Cheaper: digestive biscuits

Digestive biscuits are often more accessible.

Preheat the oven at 180 degrees.

Rub butter all over the bottom and sides of the baking pan.

Pour a small amount of flour into the center of the baking tin and tap it to coat the butter.

Continue tapping the tin to spread the flour over most of the tin.

Break four eggs into a large mixing bowl and beat them well.

Add the ricotta to the eggs and mix well, squashing it down with a fork.

Add the flour to the mixture and mix well.

Add the sugar and mix well using a wooden spoon.

Add the yeast and mix well.

Fold in the dark chocolate.

Add Frangelico (or Amaretto or milk) and mix well.

Add half a glass of milk and mix through one last time.

Pour the mixture into the cake tin and spread it evenly.

Place the cake in the oven for around 35 minutes.

After 30 minutes, test the cake with a knife; if it comes out clean, it is ready.

Once the cake is ready, remove it from the oven and let it cool for 10 minutes.

Sift icing sugar over the top using a small sieve.

Decorate a serving plate with chocolate topping.

Slice a piece of cake and place it on top of the chocolate on the plate.

Cooking Techniques

Spice Level:

Allergens