Ricotta chocolate chip cake

Ricotta chocolate chip cake

from goldengracekitchen.com
40 min
8 servings

This Italian Ricotta chocolate chip cake is so moist and comes together perfectly with the combination of ricotta cheese and chocolate chips. It’s gluten-free, and serves great as a dessert, or an addition to a cup of coffee.

Ingredients

  • 2 cups Gluten Free 1:1 Flour
  • 1 1/2 tsp Baking Powder
  • Salt (a pinch)
  • 1 large egg yolk (room temperature)
  • 2 large eggs
  • 1 cup sugar
  • 1 cup ricotta (room temperature)
  • 1 1/4 tsp organic vanilla extract
  • 3/4 tsp almond extract
  • 1/2 cup mini chocolate chips (plus extra for the top)
  • Powdered Sugar
  • 1/2 cup chocolate chips
  • 1 tbsp Coconut Oil

Directions

  1. 1

    Preheat the oven to 350℉.

  2. 2

    Lightly grease and flour a 9 inch Bundt pan.

  3. 3

    In a large bowl, combine the eggs, the egg yolk and sugar. Beat this until creamy about three minutes.

  4. 4

    Next add vanilla extract, almond extract, and ricotta.

  5. 5

    Continue to beat until well combined.

  6. 6

    In another bowl, whisk together all the dry ingredients; the flour, baking powder and salt. Add this to your wet mixture and mix until combined. The batter will be thick.

  7. 7

    Using a rubber spatula, fold in the mini chocolate chips.

  8. 8

    Spoon the batter into the Bundt pan and bake for 30 to 35 minutes until a toothpick comes out clean.

  9. 9

    Let the cake cool completely on a baking rack for about 15 minutes then turn upside down to remove from the pan. Allowed to cool for another 30 minutes, once the cake has cooled, lightly dust powdered sugar over the cake.

  10. 10

    Combine chocolate chips and coconut oil in a small bowl in the microwave. Heat in 30-second increments, stirring well after each one until combined.

  11. 11

    Drizzle chocolate over the cake and allow it to harden.