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    Home » Recipes » Cake Recipes

    Ricotta Chocolate Chip Cake (Torta di Ricotta e Cioccolata)

    Published: Jun 1, 2021 · Modified: Feb 10, 2023 by Chef Dennis Littley

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    4.61 from 28 votes
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    pinterest images for ricotta chocolate chip cake

    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.

    slice of ricotta chocolate chip cake on a stack of white plates

    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.

    overhead shot of sliced ricotta chocolate chip cake

    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?
    • How do I make a Ricotta Chocolate Chip Cake?
    • Kitchen tools I use for my cakes
    • More Italian Desserts You’ll Love!
    • Ricotta Chocolate Chip Cake
      • Ingredients
        • Cake aka crust
        • Ricotta Filling
        • Topping
      • Instructions
        • Cake
        • Ricotta Filling
        • Assembly
      • Notes
      • Nutrition

    What Ingredients do I need to make a Ricotta Chocolate Chip Cake?

    ingredients to make recipe.

    Let’s start by gathering the ingredients we need to make my Ricotta Chocolate. 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?

    Collage showing the process of making the recipe
    • 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. 

    collage showing how to make filling.
    • Mix the ricotta, mascarpone, egg, and sugar using a fork.
    • Add the chocolate chips and stir to blend
    Collage showing the assembly the recipe in the pan.
    • 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.

    collage showing finished cake process.

    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)

    whole ricotta chocolate chip cake on a tray next to spatula

    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!

    ricotta chocolate chip cake on white plate.

    Kitchen tools I use for my cakes

    • 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!

    • overhead shot of slices of cannoli pound cake near the rest of the cake
      Italian Cannoli Pound Cake
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • slice of torta di ricotta on a white plate with an other slice and the remainder of the cake in the backgroud
      Torta di Ricotta Recipe {Italian Cheesecake}
    • slice of cannoli cake on a spatula being taken out of the whole cake
      Best Cannoli Cake Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead shot of sliced ricotta chocolate chip cake
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    4.61 from 28 votes

    Ricotta Chocolate Chip Cake

    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.
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: Italian
    Servings: 10
    Calories: 554kcal
    Author: Chef Dennis Littley

    Ingredients

    Cake aka crust

    • 2⅓ cups all purpose flour
    • ½ cup sugar
    • 8 oz very cold butter sliced thinly
    • 1½ teaspoon baking powder
    • 1 egg
    • 1 tablespoon milk
    • 1 tablespoon 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
    US Customary – Metric
    Prevent your screen from going dark

    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

    *Original recipe called for grappa, feel free to use your favorite liqueur.
    * 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.

    Nutrition

    Calories: 554kcal | Carbohydrates: 42g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 116mg | Sodium: 209mg | Potassium: 228mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1040IU | Calcium: 136mg | Iron: 1.8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Restaurant-Style Cakes

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      Torta Caprese {Italian Flourless Chocolate Cake}

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Jo

      November 17, 2019 at 8:59 pm

      5 stars
      Ricotta and chocolate, how amazing is that! I love the rich crumbly texture of this torta. Would be perfect for holiday season and I wouldn’t mind gifting this to friends.

      Reply
    2. Tammy

      November 17, 2019 at 11:51 am

      5 stars
      Dennis this cake is absolutely beautiful! It looks so moist and rich…oh I’d would LOVE a slice right now. Pinning for later <3

      Reply
    3. Jenni LeBaron

      November 16, 2019 at 6:50 pm

      5 stars
      This Ricotta Chocolate Chip Cake looks delicious. I imagine this is one of those desserts that you set out and not a single crumb is leftover at the end of the meal. I can’t wait to give this a try!

      Reply
    4. Jamie

      November 16, 2019 at 1:56 am

      5 stars
      I love the rich texture of this cake and the crumbled crust on top was wonderful! It was gone in no time!

      Reply
      • Chef Dennis Littley

        November 16, 2019 at 7:48 am

        Thanks for the great review Jamie and I’m happy to hear you enjoyed the cake!

        Reply
    5. Tara

      November 15, 2019 at 1:44 pm

      5 stars
      You had me at chocolate! I also love Ricotta in baking. This looks like a delicious take on an Italian classic.

      Reply
    6. Amanda

      November 15, 2019 at 10:16 am

      5 stars
      Yum! The ricotta makes this such a moist cake! Thanks for sharing.

      Reply
    7. Kushigalu

      November 14, 2019 at 4:08 am

      5 stars
      Cake looks gorgeous. Perfect for holiday season. Yum!

      Reply
    8. Frank

      November 27, 2012 at 9:16 pm

      5 stars
      Great recipe Chef Dennis and as always excellent advice. Thank you for sharing your blogging tips.

      Reply
    9. Mari

      November 27, 2012 at 10:19 am

      Wonderful cake recipe, the combination of chocolate and ricotta must be awesome! I can’t wait to taste it. Very helpful Ask Chef Dennis post. Thanks 🙂

      Reply
    10. Rebecca McCray

      March 29, 2012 at 1:14 pm

      Do I need to set the cheesecake into a water bath?

      Reply
      • Chef D

        March 29, 2012 at 1:20 pm

        hi Rebecca

        no you do not, because it really isn’t a cheesecake. The ricotta is in between two layers of this crunchy dough. The most important thing to remember is not to blend the butter into the flour, use xtra cold butter and leave the dough chunky, and when you put half in the springform pan, don’t press it down real hard, just enough to level it up some. Then add your cheese mixture in the center and top with the rest of the chunky dough. I did add pistachio’s to the top of mine, mostly for presentation, but the saltiness did add another element to the cake.

        if you have any questions you can always email me too!
        Dennis

        Reply
    11. deedee

      January 19, 2012 at 8:12 am

      I made this last evening. I noticed in the directions, it does not say anything about when to add the egg for the filling.
      Taking this to the office for a party tomorrow… stay tuned for comments

      Reply
      • Chef D

        January 19, 2012 at 8:55 am

        thanks for letting me know, I’ll fix that, it should be added, while your mixing the ricotta and mascarpone together, so it blends smoothly.
        Let me know how everyone likes it!

        Reply
        • deedee

          January 31, 2012 at 7:27 am

          Wow! Great dessert/ looked exactly like the picture. Everyone had a great big smile after the first bite!

        • Chef D

          January 31, 2012 at 7:39 am

          glad to here it worked out! I made it with an apple filling instead of ricotta and it turned out great, I just increased the cake part by half.

    12. Bunkycooks

      January 10, 2012 at 2:30 pm

      This is great advice, Chef. I so agree that we do need to not give up what we work so hard for just a few boxes of pasta or cookies. I cannot believe some of the things that bloggers will do for companies with no hesitation. This cheapens all of our work and makes it more difficult to command any kind of compensation for our efforts.

      I wish you all the best in 2012 and hope that your blog continues to grow!!

      Gwen

      Reply
    13. Chef D

      January 10, 2012 at 9:03 am

      hi Irma

      thanks so much for the kind words, it was truly a delicious cake! I put pistachio’s on top as the garnish and actually added them about midway through the baking process so they would toast. The saltiness of the pistachio’s really added a nice contrast to the sweetness of the chocolate.
      Thanks for asking!
      Dennis

      Reply
    14. Roxana GreenGirl {A little bit of everything}

      January 08, 2012 at 9:34 am

      5 stars
      This post came in at the perfect time. With the arrival of the new year, setting new goals, I know almost all the (food) bloggers set some goals for their blogs, may they be higher readership, better $ deals, more awards and the list goes on.
      I hope I’ll have as much fun blogging this year as much as i did in 2011. No fun = no blogging.

      Happy New Year Chef!

      Reply
    15. Stephanie @ Eat. Drink. Love.

      January 07, 2012 at 11:27 pm

      This cake look so delicious, Chef! My grandma makes a cake very similar to this and it’s so good! And thanks again for giving us such great advice, this topic is very timely for me right now as I have been thinking about these exact things!

      Reply
    16. Margaret Murphy Tripp

      January 07, 2012 at 7:41 pm

      That cake looks moist, delicious and marvelous. I happy to have an excess of ricotta right now, too 🙂 yay!

      Reply
    17. Kathy

      January 07, 2012 at 1:20 pm

      This cake looks fabulous!! Something I would make…ricotta, chocolate and mascarpone…Yum!
      Thanks for a great recipe and a great post! Very inspiring! Happy New Year!

      Reply
    18. Becky

      January 06, 2012 at 7:42 am

      This is excellent advice in such a timely manner, as always. There is much “food” for thought. Thank you for so much for this column, because I learn so much, every time I read it.

      I love the rustic look of this cake, and I’m sure that it taste as good as it looks!

      Reply
    19. Gerry @Foodness Gracious

      January 05, 2012 at 11:10 pm

      Excellent advice again Chef! You should compile all of these posts and publish a food bloggers guide book!!
      Take care…

      Reply
    20. Marsha @ The Harried Cook

      January 05, 2012 at 10:45 pm

      Happy New Year, Chef Dennis! I’ve been away from blogging for a while, and I look forward to browsing through all your yummy recipes that I’ve missed… this cake looks sooooo good! 🙂

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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