Italian Ricotta Cake Recipe | Ricotta Cake with Chocolate

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Grease the baking tin with a piece of butter, then dust the inside with a little flour, tapping out the excess so it coats the butter.
3. Beat the 4 eggs well in a large bowl, using a hand mixer if you like.
4. Mash the 300 g ricotta into the eggs with a fork, mixing as you go.
5. Add the flour (sifting it in is optional), then the 150 g sugar, and mix with a wooden spoon until broken down.
6. Add the 16 g cake yeast and mix well.
7. Fold in the 300 g chopped dark chocolate, then mix in the Frangelico or Amaretto, and then the ½ glass of milk.
8. Pour the batter into the tin and level it.
9. Bake for about 35 minutes. After 30 minutes, test the centre with a knife: it is ready when it comes out clean; otherwise bake at least 10 more minutes.
10. Cool the cake for 10 minutes, then dust the top with icing sugar.
11. Spread chocolate topping on a flat plate and place a slice of cake in the centre.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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