You’ll love my Ricotta Chocolate Chip Cake! It’s a delicious blend of ricotta, mascarpone, and chocolate stuffed between two layers of a buttery crust that will make this the best ricotta cake you’ve ever tasted.
If you’re looking for that extra special dessert, a one-of-a-kind creation, my Ricotta Chocolate Chip Cake is just what the doctor ordered!
It was one of my extended (Italian) family favorites and one I was lucky enough to learn from my adopted Nonna. This delicious “Torta di Ricotta e Cioccolata” was served over the Christmas and Easter holidays. But this cake is too good to serve just at those holidays, perfect for any occasion.
What caught my attention about this torta was the cake itself, I’ve made layer cakes stuffed with cannoli filling before and they were delicious, but they were traditional layer cakes. The difference with this cake was the batter.
Table of Contents:
What Ingredients do I need to make a Ricotta Chocolate Chip Cake?
Let’s start by gathering the ingredients we need to make my Ricotta Chocolate Chip Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make a Ricotta Chocolate Chip Cake?
- In a large bowl mix all of the ingredients for the crust together, except the butter
- Cut the butter into very thin slices and add it to the mixture working it in gently, you don’t want the butter to blend in, the mixture should be chunky.
This cake will seem more like a scone batter, or even a fruit crisp topping than most cake batters you make. But don’t be worried about how it looks before you bake it. You’ll be rewarded with a moist cake, with a delightful crumb and the perfect blend of flavors.
- Mix the ricotta, mascarpone, egg, and sugar using a fork.
- Add the chocolate chips and stir to blend
- Press half of the cake mixture gently into the bottom of a 9-inch springform pan that has been greased with butter and dusted with flour. (do not mash it down!)
- Spread the ricotta mixture evenly on top of the first layer of the cake mixture in the springform pan.
- Crumble the remainder of the crust over the ricotta filling. Make sure to cover the ricotta completely.
- Sprinkle pistachios over the top of the cake
Bake in a 350° F preheated oven for 50 to 60 minutes.
Allow the cake to cool in the springform pan for 10 minutes before removing the pan. When the cake has fully cooled, add a layer of confectioners sugar to the top of the cake.
*The confectioner’s sugar will basically dissolve if the cake is too hot)
If you’re looking for a delicious new treat to serve your family or take to your next potluck dinner with friends, give my cake a try.
Who knows, it may even become one of your signature desserts!
Kitchen tools I use for my cakes
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- 9 -inch Springform Pan
- offset spatula (essential for bakers)
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
More Italian Desserts You’ll Love!
Ricotta Chocolate Chip Cake
Ingredients
Cake aka crust
- 2⅓ cups all purpose flour
- ½ cup sugar
- 8 oz very cold butter sliced thinly
- 1½ tsp baking powder
- 1 egg
- 1 tbsp milk
- 1 tbsp Tuaca or your favorite liquor. Amaretto, Frangelica or Sambucca are good choices.
Ricotta Filling
- 8 oz ricotta
- 8 oz Mascarpone
- 1 large egg
- ¾ cup sugar
- 1 cup semi-sweet chocolate chips
Topping
- ¼ cup pistachios Optional
- dust with confectioners sugar Optional
Instructions
Cake
- In a large bowl mix all of the ingredients for the crust together, except the butter
- Cut the butter into very thin slices and add it to the mixture working it in gently, you don’t want the butter to blend in, the mixture should be chunky*
Ricotta Filling
- Mix the ricotta, mascarpone, egg and sugar using a fork.
- Add the chocolate chips and stir to blend
Assembly
- Press half of the cake mixture gently into the bottom of a 9-inch springform pan that has been greased with butter and dusted with flour. (do not mash it down!)
- Spread the mixture evenly on top of the crust
- Sprinkle pistachios ver the top of the crust
- Crumble the remainder of the crust over the filling, covering the filling completely*
- Bake in a preheated oven for 50 to 60 minutes at 350°*Place a baking sheet on the rack under the pan in case you get any leakage. I have never had a problem but some have reported it.
- Torta is best served at room temperature.
Notes
* put the butter in the freezer for 20 or 30 minutes before slicing it.
*you can press down the crust on top of the filling but be very gentle, the crust forms as the butter melts, giving the cake that rustic look.
Deborah Halpern
Can this cake be made in advance. I would like to make it on a Monday and serve it on a Wednesday. Would that work?
Chef Dennis Littley
Yes, you can make the cake two days ahead of time. Keep it covered and refrigerated until about an hour before serving.
Donna
I have this in my oven right now, but I think you might suggest to folks to put the spring form pan on a baking sheet. While I have an oven liner–as the cake was baking some of the butter leaked out of the springform pan. Luckily I was able to quickly slide a baking sheet under the cake pan.
Chef Dennis Littley
Thanks for the tip!
Craig
General question on this and other recipes, when you use butter, do you use salted or unsalted? should we assume salted unless stated otherwise?
Thanks
Chef Dennis Littley
I always use unsalted for cooking.
Faith
Hi Dennis! I made this cake today; it turned out wonderful and everyone loved it! Thank you for your great recipes!!!
Neva
Can I use a 9 inch square baking dish instead of springform pan?
Chef Dennis Littley
It’s going to be too much batter for a 9-inch square pan. If you reduce the recipe by 1/3 you should be okay
Stefanie
How long will this last? Should I store it on the counter or in the fridge? Thank you!!!
Chef Dennis Littley
It will last easily 3-5 days covered. You can keep it in the fridge, but let it warm up before eating. It’s okay to stay at room temperature as long as its not too hot where you are.
Carol
Hi Chef Dennis,
When using metric the amount of flour states 83.33g, which did not seem enough to me so I when I looked it up the conversion is 291.67g, seems I must be the only one using metric, I much prefer to weigh as it is more accurate.
The cake looks delicious and will be making next weekend to take to my granddaughters birthday.
Chef Dennis Littley
sorry about that glitch Carol, it wasn’t converting because their was a space between the 2 and the 1/2. thanks for letting me know.
Michael Kaminsky
I tried this recipe and did everything correctly but my center came out like pudding . after putting back in the oven in increments of 15 minutes each. after another 30 minutes it was done . my temp was good , I used the correct size pan I don’t know what I did wrong . I can say that the batter was very loose when I poured it on the crust.
Chef Dennis Littley
If the batter was very loose, something was wrong with the process. Check out the images for how the batter and crust should look. I’m not sure where you went wrong, but I would recheck the amounts you used and the ingredients in the recipe. A friend just made this and commented on how well it turned out.
Malia Qury
Very yummy cake!! I made this formy husband birthday. This made be very yummy and attractive.
Wendy Wagenheim
I made this for company last night and it was a hit. HOWEVER, my springform pan was obviously not sealed well and the butter leaked to the bottom of the oven. Unfortunately, I didn’t notice until I was preheating it for the dinner I was making and my kitchen filled with smoke. I would highly suggest that anyone making this either place a baking sheet on the rack below or line the bottom of the oven with foil to catch any drippings. I will be making this again and will definitely remember to do this!
Laura Hall-Schordje
I think this recipe sounds amazing. One question, though: I don’t drink so I don’t keep any liqueurs around the house. Could I substitute a different kind of flavoring? I was thinking perhaps 1 t orange extract and 2 t water for the T of liqueur. A friend once made me cannoli with some orange with the chocolate in the filling and it was marvelous.
Chef Dennis Littley
hi Laura
yes you can replace the liqueur with extract, no problem.
Jo
What can I substitute for mascarpone?
Chef Dennis Littley
you can use full-fat Greek Yogurt, cream cheese or all ricotta cheese. Mascarpone has a higher fat content, using the other cheese won’t affect the flavor much just the richness from the fat of the mascarpone.
Alessandra
The cake looks amazing! What do you mean by crumbling the remainder of the crust over the filling?
Chef Dennis Littley
use half of the mixture for the bottom crust then crumble the rest of the mixture on the top of the cake to form the top crust.
Christine
I just finished makeing the torta, and looked at the picture and saw pine nuts on top. No where in your recipe did you mention putting pine nuts on top. Was this a mistake in the printing of the recipe? Or, did your staff add that picture and not realize there were nuts on top? And, no where in your ratings did anyone mention the pine nuts missing.
I’m bringing the cake tonight for a party; here’s hoping it tastes good. Thank goodness for powdered sugar.
Chef Dennis Littley
sorry about that Christine. It was an error on my part. Those are pistachios on top and are optional.
Christine Papp
Hi Chef Dennis,
I brought it to the Holiday Party and got several requests for the recipe. I will not make it again for another party with the pistachios. The cake was delicious. Thanks for your reply.
Christine
Chef Dennis Littley
I’m happy to hear it everyone enjoyed the cake Christine. I also have a version made with apples you might like https://www.askchefdennis.com/caramel-apple-torte-with-a-dark-caramel-sauce/
Enrique
Chef: can I use Sambucca? Or Amaretto? Thanksmfor,your attention.
Chef Dennis Littley
you certainly can Enrique, thanks for asking!
Michele
Hi Chef, we just made pretty much this identical recipe at a cooking class last month. I planned on making it today the day before thanksgiving and am wondering if it should be refrigerated overnight and then served at room temp or if I should let it cool and cover and keep at room temp entire time? The cheese is what makes me want to chill it but it tasted better at room temp! Happy Thanksgiving!
Chef Dennis Littley
It can be refrigerated as long as you give it enough time to warm up. You could even pop it back into the oven for a few minutes to warm it up and serve it warm.
Natalie
What a lovely cake to serve on afternoons with tea or coffee. It looks delicious. So moist and full of flavor. I will definitely make this recipe soon.
Sam | Ahead of Thyme
YUM this cake looks delicious! I love how moist and dense it looks… wow!! I am pretty excited to try this, and just in time for the holidays 🙂