Italian Ricotta Cake recipe with Chocolate chips
Delicate and rich, this Italian ricotta cake is studded with semi-sweet chocolate chips and infused with the delightful flavor of amaretto. Luscious homemade ricotta cheese helps create an ultra moist and tender crumb that tastes straight from an Italian bakery. Easy enough for any home baker yet impressive for company, this irresistible cake is guaranteed to satisfy any sweet tooth.
Equipment
- 1 9 inch springform pan
- parchment paper
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ sticks butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon amaretto
- 15 ounces whole milk ricotta cheese
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the cake pan. Turn the bottom of the springform pan upside down. place a sheet of parchment paper on it and then lock the otter ring in place. It's ok if the paper sticks out around the edges. Grease the bottoms and sides with butter and then dust with powdered sugar. To do this, place a tablespoon of powdered sugar in the bottom of the pan and then gently tilt and rotate the pan to cover it completely with the powdered sugar. Do this over the sink or even outside so you don't make a mess.
- In a medium bowl, combine 1 ¾ cups flour, 2 teaspoons baking powder, and 1 teaspoon salt.
- Whisk together and then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or if you don't have an electric mixer, you could use a large bowl and a handheld mixer), combine the 12 tablespoons softened butter and 1 ½ cups ugar.
- Cream together on medium speed until fluffy and pale in color, 2 to 3 minutes. Scarpe the side of the bowl with a rubber spatula if necessary.
- Add the 3 eggs one at a time, stopping to scrape down the sides of the bowl between each addition.
- Add in 1 tablespoon amaretto and beat until combined. The batter will look curdled at this point. That's ok.
- Add in 15 ounces of ricotta cheese.
- Mix on medium speed until fully combined.
- Scrape the sides of the bowl and then, add the dry ingredients to the wet ingredients.
- Mix together on low speed just until combined. Don't over mix.
- Once combined, remove the bowl from the mixer and add 1 cup of chocolate chips using the rubber spatula to fold them in. Scrape the bowl all the way to the bottom. Make sure the chocolate chips are evenly dispersed throughout the batter.
- Transfer the batter to the prepared pan, Use your spatula to smooth and level out the top.
- Bake for approximately 55-65 minutes until completely set and the top of the cake is golden brown.
- Place the pan on a wire rack to cool for about 15 minutes before removing the ring from the springform pan.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.