This French-Style Baked Ricotta Cake with Chocolate Chips is a light, elegant dessert that strikes the perfect balance between creamy and delicate. With its smooth, custard-like texture, subtle sweetness, and specks of chocolate throughout, this cake is ideal for brunch, afternoon tea, or a light dessert after dinner. Best served chilled or gently warmed, it’s a sophisticated treat that’s deceptively easy to make.

Why You’ll Love This Recipe

This ricotta cake is delightfully simple, requiring only a few ingredients and minimal prep time. The ricotta provides a naturally creamy base without the heaviness of a traditional cheesecake, while the chocolate chips offer little pockets of indulgence. It’s flour-light, easily made gluten-free, and versatile enough for both casual and special occasions. Whether you’re a fan of understated desserts or just looking for a unique, lighter alternative to rich cakes, this one is a must-try.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 500g (about 2 cups) ricotta cheese
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup flour (all-purpose or almond flour for gluten-free)
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• Zest of 1 lemon (optional)
• Butter or spray for greasing pan

directions

1. Preheat the oven to 350°F (175°C). Lightly grease a small cake pan or baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla extract until smooth and creamy.
3. Fold in the flour, lemon zest (if using), and chocolate chips. Mix just until combined—do not overmix.
4. Pour the batter into the prepared pan and use a spatula to smooth the top evenly.
5. Bake for 40–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before slicing.
7. For best results, chill for 2–3 hours before serving for a firmer, sliceable texture. You can also enjoy it slightly warm for a softer, custard-like consistency.

Servings and timing

This recipe serves 6 to 8.
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes

Variations

• Citrus Twist: Add orange zest instead of lemon for a different aromatic note.
• Fruit Add-In: Fold in a handful of blueberries or raspberries for a fruity variation.
• Nutty Crunch: Top with chopped toasted almonds or pistachios before baking.
• Espresso Flavor: Stir in 1 tsp instant espresso powder for a subtle mocha note.
• Flourless Version: Omit the flour entirely for a more custard-like texture (cake will be softer).

storage/reheating

Storage:
Store the cake in an airtight container in the refrigerator for up to 4 days.

Freezing:
Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Serving Suggestions:

• Serve chilled for a firm, cheesecake-like texture.
• Warm individual slices in the microwave for 10–15 seconds if a softer, custard texture is preferred.
• Dust with powdered sugar or serve with fresh berries for presentation.

FAQs

Can I use low-fat ricotta?

Yes, but full-fat ricotta provides the creamiest texture. Low-fat will work, though the result may be slightly less rich.

Is this cake gluten-free?

It can be. Simply use almond flour or another gluten-free flour substitute instead of all-purpose flour.

Can I make this ahead of time?

Yes, this cake is ideal for making ahead. It tastes even better after chilling for a few hours or overnight.

What size pan should I use?

An 8-inch round or square baking dish works well. For a taller cake, use a smaller pan and increase baking time slightly.

Can I use chocolate chunks instead of chips?

Yes, just chop them finely to ensure even distribution throughout the batter.

How do I know when the cake is done?

The top should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I add a crust?

Yes, press a simple graham cracker or digestive biscuit crust into the bottom of the pan before adding the batter for added texture.

Is this similar to cheesecake?

It shares a creamy texture but is lighter and less dense than traditional cheesecake. It doesn’t require a crust or water bath.

Can I use mascarpone instead of ricotta?

Mascarpone is richer and smoother, but you can substitute it partially. A 50/50 blend with ricotta works well.

What toppings go well with this cake?

Fresh berries, a dusting of powdered sugar, a drizzle of honey, or a spoonful of fruit compote all complement the cake nicely.

Conclusion

French-Style Baked Ricotta Cake with Chocolate Chips is a refined yet simple dessert that brings creamy texture, subtle sweetness, and a delicate finish to your table. With its lightness and versatility, it’s a perfect recipe for brunch, afternoon tea, or a make-ahead dessert. Whether served chilled or warm, it’s sure to impress with its understated elegance and satisfying flavor.

French-Style Baked Ricotta Cake with Chocolate Chips

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Low Lactose

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Description

A delicate and creamy baked ricotta cake, lightly sweetened and dotted with chocolate chips. With its smooth texture and golden crust, this French-inspired dessert is perfect served chilled or slightly warm, ideal for brunch or a light dessert.

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Ingredients

Units USM Scale 1x2x3x

• 500g (about 2 cups) ricotta cheese
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup flour (all-purpose or almond flour for gluten-free)
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• Zest of 1 lemon (optional)
• Butter or spray for greasing pan

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Instructions

1. Preheat oven to 350°F (175°C). Grease a small cake mold or baking dish.
2. In a large mixing bowl, whisk together ricotta, eggs, sugar, and vanilla until smooth.
3. Fold in flour, lemon zest (if using), and chocolate chips.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
6. Let cool completely before slicing. Chill for a firmer texture or enjoy slightly warm.

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Notes

• Use almond flour for a gluten-free version with a nutty flavor.
• Substitute chocolate chips with dried fruits or chopped nuts if preferred.
• Serve with a dusting of powdered sugar or fresh berries for presentation.
• Store in the fridge for up to 4 days—flavor improves overnight.

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Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 12g
• Sodium: 100mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 115mg