Chocolate Chip Ricotta Cake
1 hr 10 minServes 10
A moist, tender cake made with ricotta and studded with mini chocolate chips, baked in a springform pan.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease a 10 inch springform pan with olive oil and line the bottom with parchment | |||||
| 255 g mini chocolate chips (for coating) | Coat chocolate chips with flour | Fold dry into wet, stir in butter & coated chips | Pour into pan, top with remaining chips | Bake 350°F / 175°C, 45–55 min until set | Cool, dust with confectioners sugar & serve |
| 15 g all purpose flour (for coating chips) | |||||
| 250 g sugar | Whisk sugar, flour, baking powder & salt | ||||
| 220 g all purpose flour | |||||
| 2 tsp baking powder | |||||
| 1 tsp salt | |||||
| 3 eggs | Whisk eggs, ricotta & vanilla until smooth | ||||
| 425 g ricotta | |||||
| 3 tsp vanilla extract | |||||
| 1 stick / 115 g butter, melted and slightly cooled | |||||
| 30 g mini chocolate chips (for topping) | |||||
| confectioners sugar for dusting | |||||
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