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