Ingredients
SHEEP RICOTTA
500 gr
COW RICOTTA
300 gr
CASTERED SUGAR
130 gr
CHOCOLATE CHIPS
100 gr
EGGS
4
CORN STARCH
3 tablespoons
LEMON ZEST
to taste
TO DECORATE
ICING SUGAR
to taste
Ricotta cake is the simplest and most popular ricotta cake, capable of conquering everyone with its creamy consistency and the deliciousness of chocolate chips. Perfect for a snack for adults and children, accompanied by a cup of tea or hot chocolate, it is also ideal for breakfast or as a dessert at the end of a meal.

This is a quick and easy preparation to make, without flour and naturally gluten-free, whose dough is ready to bake in a few minutes. All you need is a bowl and a hand whisk, and mix the indicated ingredients: very fresh mixed ricotta – cow’s and sheep’s milk -, sugar, eggs and starch. Once you have obtained a smooth and creamy mixture, incorporate the dark chocolate chips and proceed with cooking.

For a truly impeccable result, it is important that the ricotta is very fresh, but very dry: collect it in a colander, placed over a bowl, and leave it to drain for at least an hour in the refrigerator. For a more delicate flavor, we recommend exclusively cow’s milk, for a stronger one sheep’s or goat’s milk. You can also replace a part of it with the same amount of natural Greek yogurt.

Find out how to prepare the ricotta and chocolate chip cake by following the step-by-step procedure and tips. If you love the ricotta and chocolate combination, also try the ricotta and chocolate crumble, the ricotta and chocolate semifreddo and the flourless chocolate ricotta cake.

How to prepare the ricotta and chocolate chip cake
Step 1
To make the ricotta cake, start by placing the eggs at room temperature in a large bowl and mix them with the sugar using a hand whisk 1: you should obtain a slightly frothy mixture.

Step 2
In a colander, drain both types of ricotta well and add them to the egg and sugar mixture 2. Flavour with the grated lemon zest and mix everything well.

Step 3
Also add the corn starch 3 and work the mixture for a few more seconds. Then, incorporate the chocolate chips with a spatula, which must be very cold from the fridge to prevent them from settling on the bottom during cooking.

Step 4
At this point, line the base of a 20 cm diameter springform pan. Butter the sides and pour the mixture inside, leveling the surface with a spatula 4.

Step 5
Bake in a static oven preheated to 175 °C for about 75 minutes 5: if, after the first 30 minutes, the surface should darken, cover it with aluminum foil and continue cooking for the remaining time. To make sure it is ready, do the toothpick test.

Step 6
Remove from the oven and let cool completely 6.

Step 7
Once cold, run a thin-bladed knife along the edges of the pan and gently turn out the cake, transferring it to a serving plate. Sprinkle with powdered sugar and serve: the ricotta cake is ready to be served 7.