CHOCOLATE CHIP RICOTTA CAKE | ITALIAN DESSERT

CHOCOLATE CHIP RICOTTA CAKE | ITALIAN DESSERT:- The chocolate chip ricotta cake is without a doubt one of the best cakes that I have ever made, and I have produced a great deal of cakes over the course of my life. Sadelle’s is a brunch destination located in Soho, New York City, and Weller, a master baker and graduate of the French Culinary Institute, was the one who created the cake for Sadelle’s. The cake benefits from the incorporation of ricotta cheese, which imparts a decadent flavour and a texture that is incredibly moist. In addition, the cake is loaded with miniature chocolate chips, which turns it into a cake that is popular among people of all ages. This chocolate chip ricotta cake, which was adapted from Melissa Weller’s recipe, has an exceptionally moist texture and a flavour that is incredibly rich.

 

CHOCOLATE CHIP RICOTTA CAKE | ITALIAN DESSERT

 

INGREDIENTS

  • 1¾ cups all-purpose flour (preferably King Arthur), spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ sticks (12 tablespoons) unsalted butter, softened
  • 1½ cups sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1⅔ cups whole milk ricotta cheese, preferably Galbani brand
  • 1¼ cups mini chocolate chips

Also read CANNOLI POUND CAKE

INSTRUCTIONS

  • Turn the oven temperature up to 350 degrees Fahrenheit and position a rack in the middle of the oven.
  • For a springform pan measuring 9 or 10 inches, spray it with nonstick cooking spray that contains flour, such as Baker’s Joy or Pam with Flour. See the note for more information. Once more, spray the bottom of the pan with the spray, then line it with parchment paper.
  • Using a whisk, combine the flour, baking powder, and salt in a bowl of medium size. Put aside for later.
  • In the bowl of an electric mixer that is equipped with the paddle attachment or beaters, cream the butter and sugar together on medium speed for two to three minutes, scraping down the sides of the bowl as many times as necessary.
  • The mixture should be light and fluffy. When adding the eggs, do so one at a time, pausing in between each addition to scrape down the sides of the bowl.
  • Mix in the vanilla extract (don’t be concerned if the batter appears to be curdled). Ricotta cheese should be added and mixed on medium-low speed until it is completely incorporated.
  • A single addition of the dry ingredients should be made after the sides of the bowl have been scraped down. Mix on a low speed until the ingredients are almost completely combined.
  • The bowl should be removed from the mixer. The chocolate chips should be folded into the batter with a rubber spatula until they are evenly distributed throughout the batter. Be sure to scrape the very bottom of the bowl as you do this. (You will observe that the batter features a slightly grainy texture due to the presence of ricotta cheese.)
  • After the batter has been transferred to the pan that has been prepared, use an offset spatula to smooth and level out the top of the batter. Cook the cake in the oven for 55 to 65 minutes, or until the centre is completely set and the top is golden brown.
  • Towards the end of the process, if the top begins to become excessively dark, cover the pan with foil in a loose manner. 15 minutes should be spent with the pan placed on a cooling rack. You can loosen the cake by running a thin knife around the edges of the pan, if that is required. After that, remove the ring that is attached to the springform pan. On the rack, the cake should be allowed to cool completely before being cut.
  • The use of a 9-inch square pan is recommended in the event that you do not possess a springform pan; however, a 9-inch round pan is not suitable for this purpose. To make it easier to remove the cake from the square pan, you can line the pan with a parchment sling. This will allow you to remove the cake effortlessly.
  • Preparation-Ahead and freezer-friendly Details to follow: It is possible to prepare the cake one day in advance and then hold it in a cake dome at room temperature for storage. Additionally, it is possible to freeze it for a period of up to three months; once the cake has completely cooled, wrap it tightly in aluminium foil or by using freezer wrap. If you want to serve it, let it thaw overnight on the countertop.

NUTRITION INFORMATION

  • Calories:460
  • Fat:23 g
  • Saturated fat:14 g
  • Carbohydrates:56 g
  • Sugar:40 g
  • Fiber:1 g
  • Protein:8 g
  • Sodium:300 mg
  • Cholesterol:98 mg

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