Chocolate and ricotta cake

    50 min

    An authentic Italian cake in less than an hour? Yes, please! This irresistible sponge is enriched with ricotta and studded with pieces of chocolate. Even better, it's ready in 50 minutes.

    82 people made this

    Serves: 6 

    • 300g ricotta cheese
    • 100g caster sugar
    • 3 eggs
    • 300g plain flour
    • 3 1/2 teaspoons baking powder
    • 100g butter, melted
    • 1 teaspoon vanilla extract
    • 200g dark chocolate, chopped

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4 and grease and flour a 23cm round cake tin.
    2. Whisk together the ricotta and sugar. Add the eggs one at a time, whisking well between each addition.
    3. Sift the flour and baking powder into the ricotta mixture. Stir well till no dry spots remain. Finally, stir in the butter, vanilla and chopped chocolate. Tip mixture into the prepared tin.
    4. Bake for 30 minutes, or till a skewer inserted in the centre comes out clean. Cool in the tin and serve slightly warm or at room temperature.


    Chocolate and ricotta cake
    Chocolate and ricotta cake

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    I melted most of the chocolate with the butter and made it a chocolate cake with chocolate chips. I may also make a chocolate ganache to pour over it. Used coffee liqueur instead of vanilla.  -  16 May 2018


    Everyone in our family loves it. I made it several times and honestly am puzzled by the negative reviews. European desserts are less sweet, which I personally prefer. I use 2 cups flour and 1 stick butter (to simplify). Since I bake it in a stoneware pie dish, I add 10-15 min to the bake time.  -  21 Jan 2019  (Review from Allrecipes US | Canada)


    This is a delicious cake, wonderful with a cup of coffee. It's more like a breakfast or brunch cake to me, and I love the fact that it isn't too sweet. I followed the recipe to the letter. The batter is very, very thick, almost like a scone.  -  22 Feb 2019  (Review from Allrecipes US | Canada)