🍰✨Ricotta and Chocolate Cake🍰✨
This rich and moist Ricotta and Chocolate Cake is the perfect dessert to celebrate Easter (pasqua). It’s a heavenly combination of creamy ricotta and dark chocolate, creating a sweet treat with a light, spongy texture. Ideal for sharing with family and friends, this cake is sure to be a hit during your Easter feast.
Let’s dive into making this irresistible Ricotta and Chocolate Cake… 🍰✨
Ingredients:
For the Ricotta and Chocolate Cake:
- 250g ricotta cheese (drained)
- 200g dark chocolate (chopped or chips)
- 180g all-purpose flour
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 80g unsalted butter, softened
- 100ml milk
- Zest of 1 orange (optional, for extra flavor)
- For the Chocolate Ganache (Optional):
- 100g dark chocolate
- 50ml heavy cream
- 1 tablespoon butter (optional, for extra shine)
Step-by-Step Preparation Instructions:
Prepare the Ricotta and Chocolate Cake:
Melt the Chocolate: In a small saucepan or microwave, melt the dark chocolate. Stir until smooth and set aside to cool slightly.
Cream the Butter and Sugar:In a large bowl, beat together the softened butter and sugar using an electric mixer until the mixture is light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla:Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the Dry Ingredients:In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
Add Ricotta and Melted Chocolate:Gently fold in the ricotta cheese and melted chocolate until the batter is smooth. If using orange zest, fold that in as well.
Prepare the Baking Pan:Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Bake the Cake:Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should have a slight dome and be golden brown on top.
Cool the Cake:Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Chocolate Ganache (Optional):
Make the Ganache:In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the dark chocolate until smooth. Add butter for extra shine, if desired.
Cool and Drizzle:Let the ganache cool slightly before drizzling it over the cooled cake. You can also spread it with a spatula for a smoother finish.
Serve:
Slice the Torta di Ricotta e Cioccolato and serve at room temperature or slightly chilled.
It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
For an extra touch, you can sprinkle some powdered sugar on top or decorate with chocolate shavings.
Important Notes:
- Ricotta Quality: Make sure the ricotta is well-drained for a smooth texture.
- Chocolate: Use a good-quality dark chocolate for the best flavor.
- Storage: This cake keeps well for up to 3-4 days at room temperature or a week in the fridge.
- Freezing: You can freeze the cake before adding the ganache. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw at room temperature before serving.
FAQ:
Can I use other types of cheese instead of ricotta? Yes, mascarpone or cream cheese can be substituted, but ricotta gives the best texture and flavor for this cake.
Can I make this cake without eggs? You can make an egg-free version by using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or applesauce as a substitute.
How can I make this cake dairy-free? To make it dairy-free, use a plant-based butter alternative and non-dairy milk, and choose dairy-free chocolate for the ganache.
Enjoy this rich and indulgent Torta di Ricotta e Cioccolato for Easter or any special occasion! 🍰✨