Celebrate the flavors of autumn with this Ricotta, Pumpkin, and Chocolate Chip Cake, a dessert that beautifully marries the richness of ricotta cheese with the sweetness of pumpkin and the indulgence of chocolate chips. This cake is not only a feast for the taste buds but also a visually appealing treat that captures the essence of the season. The use of maple syrup or sugar provides a natural sweetness that complements the earthy notes of the pumpkin, making it a perfectly balanced dessert.
Why You’ll Love This:
This cake is a wonderful showcase of how simple ingredients can create a complex flavor profile. The creamy texture of ricotta ensures the cake remains moist and light, while the pumpkin adds a subtle sweetness and vibrant color. Chocolate chips bring a delightful surprise with every bite, adding a layer of richness that makes this cake irresistible. It’s a great recipe for those who appreciate a less sweet dessert that still offers plenty of seasonal flair.
Perfect Occasion:
This Ricotta, Pumpkin, and Chocolate Chip Cake is ideal for any fall gathering, from Halloween parties to Thanksgiving dinners. It’s also a great choice for weekend baking projects when you want to fill your home with the comforting aromas of autumn spices and baked goods. Serve it at brunch or as a sophisticated dessert at your next family meal.
Decoration Tips:
Once the cake is cooled, a light dusting of powdered sugar can enhance its visual appeal. Consider using a stencil to create a pumpkin-shaped design on top, or simply sprinkle with more chocolate chips or a drizzle of maple syrup for extra sweetness. For a festive touch, garnish with candied pumpkin seeds or a dollop of whipped cream spiced with cinnamon.
Ingredients:
- 300 grams of ricotta cheese
- 250 grams of cooked pumpkin, pureed
- 2 eggs
- 140 grams of maple syrup or sugar
- 50 grams of cornstarch
- 100 grams of chocolate chips
Instructions:
- In a large mixing bowl, combine the ricotta cheese, eggs, maple syrup or sugar, and pumpkin puree until smooth.
- Gradually mix in the cornstarch to thicken the batter, ensuring no lumps remain.
- Stir in the chocolate chips, distributing them evenly throughout the batter.
- Pour the mixture into a parchment-lined 20 cm baking pan, smoothing the top with a spatula.
- For air fryer cooking, bake at 165°C (329°F) for about 20 minutes. If using a traditional oven, bake at 170°C (338°F) for approximately 40 minutes, or until the cake is set and lightly golden.
Enjoy this delightful Ricotta, Pumpkin, and Chocolate Chip Cake, a cozy and comforting dessert that perfectly captures the essence of autumn with its rich flavors and inviting appearance!
