Torta di Ricotta e Gocce di Cioccolato (Italian Ricotta and Chocolate Chip Cake)

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Torta di Ricotta e Gocce di Cioccolato

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Springform pan (8 or 9-inch)
• Baking paper
• Cooling rack

Ingredients

  

• Ingredients
• Ricotta Cheese: 400g about 1 ¾ cups
• Granulated Sugar: 150g ¾ cup
• Eggs: 3 large
• All-Purpose Flour: 120g 1 cup
• Cornstarch: 20g 2 tablespoons
• Baking Powder: 1 teaspoon
• Vanilla Extract: 1 teaspoon
• Lemon Zest: Zest of 1 lemon
• Chocolate Chips: 100g ½ cup
• Butter or Neutral Oil: For greasing the pan
• Powdered Sugar: For dusting optional

Instructions

 

• Step-by-Step Instructions
• Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch springform pan with butter or a bit of oil, then line the bottom with baking paper to prevent sticking.
• Mix the Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat them together with a hand mixer until smooth and creamy, about 1-2 minutes.
• Add the Eggs: Crack the eggs in one by one, beating well after each addition. This will help the mixture stay light and smooth.
• Incorporate the Dry Ingredients: Sift in the flour, cornstarch, and baking powder. Add the vanilla extract and lemon zest. Using a spatula, gently fold the ingredients together until just combined, being careful not to overmix.
• Fold in the Chocolate Chips: Add the chocolate chips, folding them in gently to distribute them evenly throughout the batter.
• Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Place it in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then remove it and place it on a cooling rack. Once it has cooled, dust the top with powdered sugar for an added touch of sweetness.
• Variations, Tips, and Dietary Substitutions
• Variations:
• Orange Zest Twist: Substitute lemon zest with orange zest for a sweeter, citrusy note.
• Nutty Flavor: Add ¼ cup of chopped almonds or hazelnuts for a bit of crunch.
• Tips:
• Fresh Ricotta: For best results, use fresh ricotta cheese. If it’s too watery, let it drain in a fine sieve for about 30 minutes to achieve a firmer texture.
• Chocolate Placement: Coat the chocolate chips in a bit of flour before adding them to prevent sinking.
• Substitutions:
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
• Dairy-Free: Swap ricotta with a dairy-free ricotta alternative and use dairy-free chocolate chips to keep it lactose-free.
  

Keyword Torta, Torta di Ricotta, Torta di Ricotta e Gocce di Cioccolato

This Italian dessert, Torta di Ricotta e Gocce di Cioccolato, is a simple, creamy, and subtly sweet cake that pairs ricotta cheese with chocolate chips for a delightful, melt-in-your-mouth texture. It’s perfect for a light dessert, breakfast treat, or an afternoon coffee break. From my own personal experience, this cake is as easy as it is delicious, and it’s quite forgiving for beginners. Let me show you how I make this delightful Italian dessert.

Notes on What to Expect

This cake has a soft, delicate texture that’s somewhere between a cheesecake and a sponge cake. The chocolate chips add just the right amount of richness without overpowering the ricotta’s subtle flavor. Once cooled, it can be stored in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Time to Stand: 10 minutes (cooling)
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 8
• Calories: Approximately 320 calories per slice
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert

Ingredients

• Ricotta Cheese: 400g (about 1 ¾ cups)
• Granulated Sugar: 150g (¾ cup)
• Eggs: 3 large
• All-Purpose Flour: 120g (1 cup)
• Cornstarch: 20g (2 tablespoons)
• Baking Powder: 1 teaspoon
• Vanilla Extract: 1 teaspoon
• Lemon Zest: Zest of 1 lemon
• Chocolate Chips: 100g (½ cup)
• Butter or Neutral Oil: For greasing the pan
• Powdered Sugar: For dusting (optional)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Gocce di Cioccolato  now.

Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Springform pan (8 or 9-inch)
• Baking paper
• Cooling rack
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Gocce di Cioccolato  now.

Step-by-Step Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch springform pan with butter or a bit of oil, then line the bottom with baking paper to prevent sticking.
2. Mix the Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat them together with a hand mixer until smooth and creamy, about 1-2 minutes.
3. Add the Eggs: Crack the eggs in one by one, beating well after each addition. This will help the mixture stay light and smooth.
4. Incorporate the Dry Ingredients: Sift in the flour, cornstarch, and baking powder. Add the vanilla extract and lemon zest. Using a spatula, gently fold the ingredients together until just combined, being careful not to overmix.
5. Fold in the Chocolate Chips: Add the chocolate chips, folding them in gently to distribute them evenly throughout the batter.
6. Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Place it in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then remove it and place it on a cooling rack. Once it has cooled, dust the top with powdered sugar for an added touch of sweetness.

Variations, Tips, and Dietary Substitutions

• Variations:
  • Orange Zest Twist: Substitute lemon zest with orange zest for a sweeter, citrusy note.
  • Nutty Flavor: Add ¼ cup of chopped almonds or hazelnuts for a bit of crunch.
• Tips:
  • Fresh Ricotta: For best results, use fresh ricotta cheese. If it’s too watery, let it drain in a fine sieve for about 30 minutes to achieve a firmer texture.
  • Chocolate Placement: Coat the chocolate chips in a bit of flour before adding them to prevent sinking.
• Substitutions:
  • Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
  • Dairy-Free: Swap ricotta with a dairy-free ricotta alternative and use dairy-free chocolate chips to keep it lactose-free.
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Gocce di Cioccolato  now.

Nutritional Information Per Serving

• Calories: 320 kcal
• Protein: 8g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 1g
• Sugar: 22g

I hope this recipe guide for Torta di Ricotta e Gocce di Cioccolato has made preparing this Italian classic feel a little less daunting! Have you tried this recipe before, or did you learn something new? Please, be honest, and let me know in the comments below, I’d love to hear your feedback from a real person like you, so don’t hesitate to leave your honest comment!