Light and moist ricotta and chocolate chip cake: a delicious, butter-free treat
Indulge in the delicious light and richness of this Ricotta Chocolate Chip Cake, a soft, moist dessert perfect for any chocolate lover. Incorporating ricotta cheese into the batter not only improves the texture of the cake, making it incredibly soft and moist, but also adds a creamy richness without the need for butter. Chocolate chips are a delicious addition, providing bursts of chocolatey goodness throughout the cake. This recipe includes a clever tip to prevent the chocolate chips from leaking: freeze them before adding them to the batter.
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Why you'll love it: This cake is a great choice for those who enjoy a less sinful dessert without compromising on taste. Using ricotta makes the cake lighter compared to traditional recipes that rely heavily on butter. Additionally, the use of erythritol instead of sugar and plant-based milk instead of cow's milk makes this cake a great option for those managing their sugar intake or who have dietary restrictions. The chocolate chips add a touch of indulgence, making it a hit with kids and adults alike.
Perfect occasion: This ricotta and chocolate chip cake is ideal for a variety of occasions. It is perfect as a sweet treat during snacks, brunches or coffee breaks. Serve it at birthday parties or family gatherings, or bring it to a potluck: it's sure to please everyone. Its elegant appearance and delicious flavor also make it suitable for more formal meetings or as a dessert at special dinners.
Decorating Tips: For an extra touch of elegance, dust the top of the cake with powdered sugar or drizzle with a simple vanilla or chocolate frosting once cooled. Garnish with fresh berries or mint leaves for a pop of color. For a festive touch during the holidays, sprinkle crushed candy canes or festive colored sprinkles on top before baking.
Ingredients:
- 250 g all-purpose flour
- 250g ricotta cheese (lactose-free if necessary)
- 2 eggs
- 100 g erythritol (or replace it with a sweetener of your choice)
- 100 ml of vegetable milk
- 60 ml of vegetable oil
- 16 g instant baking powder
- 100-150 g chocolate chips (quantity depending on preference), frozen
- Prepare the chocolate chips:
- Place the chocolate chips in the freezer at least 20 minutes before using to prevent them from leaking during cooking.
- Prepare the dough:
- Preheat your oven to 180°C (356°F) and line a 22cm cake tin with baking paper.
- In a large mixing bowl, whisk together the erythritol and eggs until the mixture is light and fluffy.
- Gradually add the oil and vegetable milk, then add the ricotta, mixing well.
- Sift in the flour and baking powder and stir until the dough is smooth and free of lumps.
- Fold in the frozen chocolate chips, reserving a little for garnish.
- Bake the cake:
- Pour the batter into the prepared cake pan. Sprinkle the top with the reserved chocolate chips.
- Bake in a preheated oven at 160°C (320°F) for approximately 60 minutes. Despite the color of the surface, use a toothpick to check doneness; it should come out clean.
- Cool and serve:
- Let the cake cool in the pan before transferring it to a wire rack.
- This cake stays soft and moist for up to three days if stored properly in an airtight container.
Enjoy your light and moist Ricotta Chocolate Chip Cake, a deliciously tender treat that combines the creaminess of ricotta with the rich flavors of chocolate, perfect for any occasion or simply as a delicious way to treat yourself.