Cake With Ricotta And Chocolate Drops

This delightful Cake with Ricotta and Chocolate Drops combines the rich creaminess of ricotta cheese with the indulgent sweetness of mini chocolate chips, all wrapped in a tender cake. Perfect for any occasion, this recipe offers a moist texture and a burst of chocolate in every bite.

Enhanced with hints of vanilla, orange zest, and orange extract, it promises a sophisticated flavor profile that pairs beautifully with a dusting of powdered sugar and a sprinkle of additional chocolate chips on top. Whether as a dessert centerpiece or a sweet treat with tea or coffee, this cake is sure to impress with its delightful blend of flavors and textures.

Cake With Ricotta And Chocolate Drops

Ingredients:

For the cake

1 3/4 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, at room temperature

1 1/4 cup sugar

15 oz ricotta cheese, drained

2 large eggs

1 tsp vanilla extract

1/2 tsp orange zest

1/4 tsp orange extract

1/2 cup mini chocolate chips

For Topping

1 tbsp powdered sugar

2 tbsp mini chocolate chips

For Greasing the Pan

1 tbsp butter, softened

1 tbsp powdered sugar

Instructions:

Step 1:

Preheat the oven to 350 F.

Prepare a 9″ springform pan by greasing it with 1 tbsp butter.

Next, add 1 tbsp of powdered sugar and move around the pan, shaking out the excess once coated.

Step 2:

In a medium bowl, mix the flour, baking powder, and salt together.

Set aside.

Step 3:

Add the butter, sugar and ricotta cheese to the bowl of an electric mixer.

Beat on medium-high speed with a paddle attachment until light and fluffy, about 5 minutes.

Add the eggs, vanilla extract, orange zest and orange extract.

Beat for another minute to combine.

Pour in the flour mixture and mix just until its evenly incorporated.

Using a spatula, fold in the mini chocolate chips.

Step 4:

Pour the batter into the prepared springform pan.

Bake on center rack of the oven for 45-55 minutes, or until a toothpick inserted in the cake comes out clean.

Step 5:

Remove the cake from the oven.

Cool it in the pan for at least 10 minutes before releasing the springform pan.

Gently run a butter knife along the inside edge of the pan to ensure the cake releases when you remove the outer ring.

Finish cooling completely on a wire baking rack.

Step 6:

Once cooled, dust with powdered sugar and sprinkle with mini chocolate chips.

Notes:

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Ensure Ingredients are at Room Temperature:

Allow the butter, eggs, and ricotta cheese to come to room temperature before using. This ensures even mixing and a smoother batter.

Properly Drain Ricotta Cheese:

Drain excess liquid from the ricotta cheese using a fine mesh sieve or cheesecloth. This prevents the cake batter from becoming too wet.

Avoid Overmixing the Batter:

Mix the batter just until the ingredients are combined after adding the flour mixture. Overmixing can result in a dense cake instead of a light and airy texture.

Use High-Quality Chocolate Chips:

Opt for good quality mini chocolate chips for better flavor and texture throughout the cake. They should hold their shape and not melt too quickly during baking.

Prepare the Pan Properly:

Grease the springform pan generously with softened butter and dust it with powdered sugar. This ensures the cake releases easily after baking and adds a subtle sweetness to the crust.

Check for Doneness:

Test the cake for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs clinging to it, but not wet batter.

Cooling the Cake:

Allow the cake to cool in the pan for at least 10 minutes before releasing the springform. This helps the cake settle and prevents it from breaking apart.

Decorate with Care:

Dust the cooled cake with powdered sugar right before serving to maintain its appearance. Sprinkle mini chocolate chips evenly for a decorative touch.

Variations:

Experiment with different extracts such as almond or lemon for a unique flavor profile. You can also substitute regular chocolate chips with white chocolate chips or chopped nuts.

Storage and Serving:

Store leftovers in an airtight container at room temperature for a few days. Serve slices of cake at room temperature for the best flavor and texture.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use whole milk ricotta instead of drained ricotta?

It’s best to use drained ricotta to ensure the right consistency of the cake batter.

Excess moisture could affect the texture.

Can I substitute the orange zest and extract with something else?

Yes, you can omit them or substitute with lemon zest and extract for a different citrus flavor.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake.

If it comes out clean with no batter clinging to it, the cake is done.

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, you can use regular chocolate chips if that’s what you have on hand.

They’ll melt slightly more during baking.

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it covered at room temperature for up to 2 days, or refrigerate for longer freshness.

How should I store leftovers of this cake?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Can I freeze this cake?

Yes, you can freeze the cooled cake (without powdered sugar topping) wrapped tightly in plastic wrap and then in foil for up to 1 month.

Do I need to sift the flour before mixing?

It’s recommended to sift the flour, baking powder, and salt together to ensure even distribution and a smoother texture in the cake.

What should I do if the cake sticks to the springform pan?

Gently run a butter knife along the edges before releasing the pan.

Ensure the cake is cooled adequately to prevent sticking.

Can I use a different size of pan for this recipe?

Yes, you can use a different size pan, but adjust the baking time accordingly.

Thicker cakes may require longer baking times.