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#tortadiricottaecioccolato

Torta di ricotta e cioccolato

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Course Dessert
Cuisine Italian

Equipment

  • Mixing bowl, whisk, cake pan, oven

Ingredients
  

  • For the Cake:
  • 1 cup 250g ricotta cheese (drained)
  • 1 cup 200g granulated sugar
  • 1/2 cup 120ml milk
  • 1/4 cup 60ml vegetable oil or melted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup 120g all-purpose flour
  • 1/2 cup 50g unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 90g semi-sweet chocolate chips (optional)
  • For Serving:
  • Powdered sugar for dusting
  • Fresh berries optional

Instructions
 

  • Preheat the Oven
  • Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
  • Mix the Wet Ingredients
  • In a mixing bowl, combine the ricotta cheese, sugar, milk, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
  • Combine the Dry Ingredients
  • In another bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  • Combine Wet and Dry Mixtures
  • Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix. If desired, fold in the chocolate chips for an extra chocolatey flavor.
  • Bake the Cake
  • Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the Cake
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  • Serve and Enjoy
  • Before serving, dust the top of the cake with powdered sugar. You can also add fresh berries for a pop of color and flavor. Enjoy this delightful dessert!