Italian Chocolate Cake (Print Version)
# Ingredients:
→ Key Items
01 -
1 ½ teaspoons baking powder
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Pinch of salt (or ¼ tsp if your butter isn’t salted)
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6 oz dark chocolate (at least 52% cocoa for best results)
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1 cup smooth ricotta cheese (full-fat or whole milk preferred)
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1 cup cake or pastry flour
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½ cup + ½ tbsp of softened butter (120 grams)
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¾ cup + 2 ½ tbsp granulated sugar (equals 180 grams)
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1 large egg yolk, keep at room temp
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3 eggs, large size, at room temp
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1 tsp pure vanilla extract
# Instructions:
01 -
Heat your oven to 350°F (180°C). Coat an 8-9 inch round pan or 7-inch bundt pan with butter/flour, or spray with nonstick.
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In a heatproof bowl, use the microwave or a double boiler to melt the butter with the chocolate. Set aside to cool down to room temperature.
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Add the cooled chocolate mix to a bowl. Stir in sugar and blend well. Add eggs one at a time, stirring thoroughly after each. Once done, mix the lone egg yolk in too.
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Next, beat in ricotta cheese, vanilla, and a pinch of salt. Whisk until the mixture develops a fluffy, light texture.
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Sift the cake flour and baking powder together, then slowly blend the dry mixture into the wet. Keep mixing until there are no lumps (takes about 2 minutes).
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Move the prepared batter into your waiting pan, spreading it out evenly.
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Place it in the oven and bake for 25-35 mins. Check by poking the center with a toothpick—it’s done if it comes out clean or with a couple crumbs. Let the cake sit in the pan for 20 mins to cool.
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Take the cake out of the pan and put it on a wire rack to cool completely. Top it off with powdered sugar if you’d like, then serve.
# Notes:
01 -
Letting your eggs come to room temp makes the batter blend better and gives the cake a lighter rise.
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If your ricotta holds extra water, drain it first or your cake may turn out soggy.
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Cool the melted chocolate or it may scramble the eggs when mixed.