Ricotta Chocolate Chip Cake Recipes
CHOCOLATE CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
ITALIAN CHOCOLATE AND RICOTTA CAKE
An authentic Italian cake in an hour? Yes, please! This irresistible chocolate cake (torta di ricotta e cioccolato) is made with ricotta cheese and full of chocolaty goodness.
Provided by Monica
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
- Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 59.6 g, Cholesterol 108 mg, Fat 21.7 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 12.6 g, Sodium 364.9 mg, Sugar 12.9 g
RICOTTA AND CHOCOLATE CAKE
I'm posting this in response to a request on the boards. This is a different type of Italian dessert with a rich filling. I found it on a site called cooking with Patty.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 320°.
- Grease and flour a 9" springform pan.
- For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
- Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
- Take half the crust mixture and press it gently into the bottom of the pan.
- In a medium size bowl, mix the ricotta and sugar well.
- Add the chocolate chips mix again.
- Spread the filling evenly over the top of the crust.
- Crumble the remaining crust mix over the top of the filling.
- During the baking process the butter melts to form a nice crust.
- Bake 50 to 60 minutes.
Nutrition Facts : Calories 453.1, Fat 24.6, SaturatedFat 15.2, Cholesterol 75.5, Sodium 190.8, Carbohydrate 53.6, Fiber 1.5, Sugar 32.8, Protein 7.6
CHOCOLATE-RICOTTA ICEBOX CAKE
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Number Of Ingredients 5
Steps:
- Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
- Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
- Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
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- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use one tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around the pan, shaking out excess when coated. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the mini chocolate chips.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
CHOCOLATE CHIP RICOTTA CAKE - ONCE UPON A CHEF
Instructions. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9- or 10-inch springform pan (see note) with …
From onceuponachef.com
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From onceuponachef.com
Cuisine American, ItalianTotal Time 1 hr 20 minsCategory DessertsCalories 460 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9- or 10-inch springform pan (see note) with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition. Beat in the vanilla (don't worry if the batter looks curdled). Add the ricotta cheese and mix on medium-low speed until incorporated. Scrape down the sides of the bowl and add the dry ingredients in one addition. Mix on low speed until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You'll notice that the ricotta cheese gives the batter a slightly grainy texture.)
- Transfer the batter to the prepared pan, and use an offset spatula to smooth and level out the top. Bake the cake for 50 to 60 minutes, until completely set and golden brown on top. (If the top starts to get too dark towards the end, cover the pan loosely with foil.) Place the pan on a cooling rack for 15 minutes. Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan. Let the cake cool completely on the rack before cutting.
ITALIAN CHOCOLATE CHIP RICOTTA CAKE - A MOIST DELICOUS …
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4.9/5 (154)Calories 290 per servingCategory Breakfast, Cake, Desserts
From anitalianinmykitchen.com
4.9/5 (154)Calories 290 per servingCategory Breakfast, Cake, Desserts
- Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
- In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
- In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
- Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
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