Indulge in the delightful lightness and richness of this Ricotta and Chocolate Chip Cake, a soft and moist dessert that’s perfect for any chocolate lover. The incorporation of ricotta cheese into the batter not only enhances the cake’s texture, making it incredibly soft and fluffy, but also adds a creamy richness without the need for butter. The chocolate chips are a delectable addition, providing bursts of chocolatey goodness throughout the cake. This recipe includes a clever tip to prevent the chocolate chips from sinking: freeze them before adding to the batter.
Why You’ll Love This: This cake is an excellent choice for those who appreciate a less guilty dessert option without compromising on taste. The use of ricotta makes the cake lighter compared to traditional recipes that rely heavily on butter. Additionally, the use of erythritol instead of sugar and vegetable milk instead of dairy milk makes this cake a great option for those managing their sugar intake or with dietary restrictions. The chocolate chips add a touch of indulgence, making it a hit among both kids and adults.
Perfect Occasion: This Ricotta and Chocolate Chip Cake is ideal for a variety of occasions. It’s perfect as a sweet treat at tea parties, brunches, or coffee breaks. Serve it at birthday celebrations or family gatherings, or bring it to a potluck—it’s sure to be a crowd-pleaser. Its elegant appearance and delightful flavor also make it suitable for more formal gatherings or as a dessert for special dinners.
Decoration Tips: For an extra touch of elegance, dust the top of the cake with powdered sugar or drizzle with a simple vanilla or chocolate glaze once it has cooled. Garnish with fresh berries or mint leaves for a pop of color. For a festive touch during the holidays, sprinkle the top with crushed candy canes or festive-colored sprinkles before baking.
Ingredients:
- 250g all-purpose flour
- 250g ricotta cheese (lactose-free if necessary)
- 2 eggs
- 100g erythritol (or substitute with a sweetener of your choice)
- 100ml vegetable milk
- 60ml vegetable oil
- 16g instant baking powder
- 100-150g chocolate chips (amount based on preference), frozen
- Prepare Chocolate Chips:
- Place chocolate chips in the freezer for at least 20 minutes before using to prevent them from sinking during baking.
- Prepare the Batter:
- Preheat your oven to 180°C (356°F) and line a 22 cm cake pan with parchment paper.
- In a large mixing bowl, whisk together erythritol and eggs until the mixture is light and fluffy.
- Gradually mix in the oil and vegetable milk, then add the ricotta cheese, mixing well.
- Sift in the flour and baking powder, and stir until the batter is smooth and free of lumps.
- Fold in the frozen chocolate chips, reserving some for topping.
- Bake the Cake:
- Pour the batter into the prepared cake pan. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven at 160°C (320°F) for about 60 minutes. Despite the surface color, use a toothpick to check doneness; it should come out clean.
- Cool and Serve:
- Allow the cake to cool in the pan before transferring to a wire rack.
- This cake stays soft and moist for up to three days if stored properly in an airtight container.
Enjoy your Light and Fluffy Ricotta and Chocolate Chip Cake, a deliciously tender treat that combines the creaminess of ricotta with the rich flavors of chocolate, perfect for any occasion or simply as a delightful way to treat yourself.
