Name: Chocolate Chip Ricotta Cake
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Ingredients: 2 cups Jovial Einkorn All-Purpose Flour; 2-1/4 tsp. baking powder; 1 pinch salt; 3 large eggs; 1/3 cup butter; 3/4 cup sugar (+ 1 Tbsp. ); 1 cup ricotta cheese; 1/4 cup milk; 1/2 cup dark chocolate chips (or bittersweet chocolate chips)

Simple, sweet, and irresistibly tender, this ricotta cake is a nod to classic Italian baking. Made with Jovial Einkorn All-Purpose Flour, it features the oldest and purest form of wheat, prized for its rich flavor and digestibility. The addition of ricotta lends a creamy texture and subtle tang, while dark chocolate chips add a touch more rich indulgence to each bite. Perfect for a cozy gathering or a quiet moment with a cup of coffee, this cake is proof that sometimes the simplest desserts are the most memorable.

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Chocolate Chip Ricotta Cake

Prep Time 30 minutes

Cook Time 45 minutes

Cool Time 30 minutes

Total Time 1 hour 45 minutes

Servings 16

Calories 199 kcal

Author Jovial Foods

Ingredients

2 cups Jovial Einkorn All-Purpose Flour
2-1/4 tsp. baking powder
1 pinch salt
3 large eggs
1/3 cup butter
3/4 cup sugar + 1 Tbsp.
1 cup ricotta cheese
1/4 cup milk
1/2 cup dark chocolate chips or bittersweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Remove all ingredients from refrigerator to let sit at room temperature a few minutes.
Separate egg yolks from egg whites and contain in two separate large bowls. Refrigerate egg whites.
In small saucepan over low heat, melt butter and set aside.
To bowl with egg yolks, add sugar and use electric mixer on low speed to begin to whip mixture. Gradually increase speed to high and whip until mixture is frothy and light in color.
Lower mixer speed to medium and add melted butter and mix until fully incorporated. Add ricotta cheese and continue mixing at medium speed until mixture is smooth and uniform.
From refrigerator, remove bowl containing egg whites and use electric mixer to whip into stiff peaks.
Using spatula, slowly fold whipped egg whites into ricotta mixture until fully combined. To this bowl, sift in flour, baking powder and salt; fold into batter. (Note: Mixture may seem thick at this point.)
To bowl with batter, add milk and mix with spatula until fully absorbed. Finally, fold in most chocolate chips, leaving out a handful.
Butter 8-inch cake pan and cover the bottom with a circle of parchment paper to help remove cake after baked. Pour batter into cake pan and spread evenly with spatula. Sprinkle on remaining chocolate chips.
Bake 40-45 minutes, until toothpick inserted in center comes out clean. Cover top with foil if it begins to brown excessively. Remove from oven and let cool 30 minutes before removing from cake pan.