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.
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 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 cake which she called a “Torta di Ricotta e Cioccolata” was served over the Christmas and Easter holidays. But this cake is too good to serve just at those times and would quickly become one of your family favorites.
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.
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.
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!
If you love traditional Italian desserts you may also like these recipes:
Ricotta Chocolate Chip Cake
Cake aka crust
- 2-1/3 cups flour
- 1/2 cup sugar
- 8 oz very cold butter sliced thinly
- 1 1/2 tsp baking powder
- 1 egg
- 1 Tbsp milk
- 1 Tbsp Tuaca or other liqueur*
- 8 oz ricotta
- 8 oz Mascarpone
- 1 large egg
- 3/4 cup sugar
- 1 cup semi-sweet chocolate chips
- 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*
- Press half of the 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!)
- Mix the ricotta, mascarpone, egg and sugar using a fork.
- Add the chocolate chips and stir to blend
- Spread the mixture evenly on 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°
- Torta is best served at room temperature.
* 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.