Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your dessert game! This Orange Chocolate Chip Ricotta Cake is not just another ordinary cake - it's a symphony of flavors that combines the creamy richness of ricotta, the bright zestiness of fresh oranges, and the decadent allure of chocolate chips. Whether you're a baking novice or a seasoned pastry chef, this Italian-inspired dessert promises to transform your kitchen into a gourmet paradise with minimal effort and maximum deliciousness.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, combine the ricotta cheese and sugar. Whisk together until smooth and well blended.
- Add the eggs one at a time to the ricotta mixture, whisking thoroughly after each addition to ensure a uniform consistency.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps.
- Gently fold the dry ingredients into the ricotta mixture, being careful not to overmix. The batter should be light and slightly lumpy.
- Add the orange zest and orange juice to the batter, stirring to distribute evenly.
- Fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle the reserved chocolate chips on top of the batter if using.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, and slice into 8 servings.
- Serve at room temperature and enjoy the rich, creamy texture with bursts of orange and chocolate.
Tips
- Room Temperature Ingredients: Ensure your eggs and ricotta are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Fresh Zest is Best: Use freshly zested orange for the most vibrant citrus flavor. Avoid using dried or pre-packaged zest.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely dry.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: A light dusting of powdered sugar or a dollop of whipped cream can elevate this cake to the next level!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 110mg
