This chocolate ricotta cake has a light and tender texture, packed with chocolate chips and very easy to make. It’s like cheesecake without all the work! Needs less than 10 ingredients and done in just 30 minutes.
Preheat oven to 350F. Lightly grease the bottom of an 8-inch springform pan and line with parchment paper. Set aside.
In a medium bowl, whisk flour, sugar, baking powder and salt until combined.
In another bowl, whisk eggs, ricotta cheese and vanilla until incorporated. It will be a grainy and that's OK. (If using a mixer, stay on low speed.)
Fold in dry ingredients just until combined (do not over mix). We’re looking for a crumbly, not smooth, cake batter.
Add the melted butter and chocolate chips and fold until combined.
Transfer the batter into your prepared pan, smoothen the top, tap gently on the counter to help the batter settle, and bake for 30-35 minutes or until the cake starts to brown at the edges and a toothpick inserted in the center comes out clean or with minimal dry crumbs.
Cool for 20 minutes before removing from pan. Dust with powdered sugar or cocoa powder before serving.
Video
Notes
The yield depends on how big your cakes slices are. The estimated nutrition information is based on 12 servings.
If you see the edges getting too brown and the center is still underbaked, loosely cover with aluminum foil and continue baking until done.
If you want a more cheesecake-like texture, chill in the fridge before serving.
See post for more tips, FAQs and step-by-step photos.