why make this recipe
Chocolate Espresso Ricotta Cake is a delightful treat that combines the rich flavors of chocolate and espresso with the creamy texture of ricotta cheese. This cake is not only delicious but also simple to make. It’s a wonderful dessert for gatherings or a cozy night in. The cake is moist, decadent, and has a unique twist that sets it apart from regular chocolate cakes.
how to make Chocolate Espresso Ricotta Cake
Ingredients:
- 1 cup ricotta cheese
- 1 cup dark chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, cocoa powder, eggs, vanilla extract, espresso powder, and salt. Mix until well combined and creamy.
- Stir in the melted chocolate until fully incorporated.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the torte to cool in the pan for about 10 minutes before releasing the sides. Let it cool completely on a wire rack.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
how to serve Chocolate Espresso Ricotta Cake
Serve this cake at room temperature for the best texture. You can dust it with powdered sugar just before serving. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra coffee kick, consider serving it with a shot of espresso or a cappuccino on the side.
how to store Chocolate Espresso Ricotta Cake
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To keep it fresh, let the cake cool completely before wrapping it. You can also freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 2 months.
tips to make Chocolate Espresso Ricotta Cake
- Make sure to use good quality dark chocolate for the best flavor.
- Ensure the ricotta cheese is well-drained to avoid a watery cake.
- You can adjust the amount of espresso powder based on your taste preference.
- Let the cake cool completely before slicing to get cleaner pieces.
variation (if any)
For a different twist, you can add nuts like chopped walnuts or hazelnuts to the batter before baking. You can also try swapping the dark chocolate with milk chocolate if you prefer a sweeter taste. Additionally, adding a hint of orange zest can elevate the flavor profile.
FAQs
1. Can I use other types of cheese?
You can experiment with mascarpone or cream cheese for a different texture and flavor, though the taste may change slightly.
2. Is this cake gluten-free?
Yes! This recipe doesn’t use any flour, making it naturally gluten-free.
3. How do I know when the cake is done?
The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools.
Chocolate Espresso Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A delightful blend of rich chocolate and espresso with creamy ricotta, perfect for gatherings or cozy nights in.
Ingredients
- 1 cup ricotta cheese
- 1 cup dark chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, cocoa powder, eggs, vanilla extract, espresso powder, and salt. Mix until well combined and creamy.
- Stir in the melted chocolate until fully incorporated.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the torte to cool in the pan for about 10 minutes before releasing the sides. Let it cool completely on a wire rack.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
Serve at room temperature with whipped cream or ice cream. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian