why make this recipe
Chocolate Pistachio Ricotta Cake is a delightful treat that combines rich chocolate flavor with the unique crunch of pistachios. This cake is moist and fluffy, thanks to the ricotta cheese, which adds a creamy texture. It’s not just a dessert; it’s a perfect way to impress your friends and family during special occasions or even to enjoy as a simple everyday treat. Plus, it’s easy to make, making it a great choice for bakers of all skill levels.
how to make Chocolate Pistachio Ricotta Cake
Ingredients :
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios
- 1/2 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To serve, slice the cake into pieces and enjoy as is, dusted with powdered sugar, or with vanilla ice cream or whipped cream for extra indulgence.
- To store, cover the cake with plastic wrap or store in an airtight container; it can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze it for up to 3 months, tightly wrapped in plastic wrap and aluminum foil.
how to serve Chocolate Pistachio Ricotta Cake
Serve Chocolate Pistachio Ricotta Cake in slices on a nice plate. You can simply dust it with powdered sugar for a touch of sweetness. If you want to make it more special, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. This cake pairs well with coffee or tea, making it perfect for afternoon snacks or dessert after dinner.
how to store Chocolate Pistachio Ricotta Cake
To keep your cake fresh, wrap it in plastic wrap or place it in an airtight container. At room temperature, it will last for up to 2 days. If you want to store it longer, keep it in the refrigerator for up to a week. For extended storage, you can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
tips to make Chocolate Pistachio Ricotta Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Use fresh ricotta cheese for the best flavor and texture.
- Don’t overmix the batter after adding the dry ingredients; stop once it’s just combined for a fluffier cake.
- Try to let the cake cool completely before slicing for cleaner pieces.
- Feel free to play with the toppings, such as adding more chopped pistachios on top or drizzling with chocolate sauce.
variation
You can customize this cake easily. For a different flavor, try substituting the cocoa powder with some ground almonds for an almond-flavored cake. You can also add in other nuts like walnuts or substitute the chocolate chips with white chocolate or butterscotch chips for a new taste.
FAQs
1. Can I use almond flour instead of all-purpose flour?
Yes, you can use almond flour, but you may need to adjust the quantity, as almond flour is denser.
2. Is it necessary to fold in the nuts and chocolate chips?
Yes, folding them in helps to distribute them evenly throughout the cake without overmixing the batter.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature or in the fridge until you’re ready to serve.
Chocolate Pistachio Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and fluffy cake that combines rich chocolate flavor with the crunch of pistachios, perfect for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve sliced with optional toppings like powdered sugar, vanilla ice cream, or whipped cream.
Notes
Use fresh ricotta cheese for the best flavor and avoid overmixing the batter for a fluffier cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian