Ricotta And Chocolate Cake Recipes

ITALIAN CHOCOLATE AND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

CHOCOLATE RICOTTA CHEESECAKE (HEALTHY, BAKED)

Steps:

• Lightly grease a 23 cm (9 inches) spring-form pan and line with parchment paper. (I like to line the bottom of the pan and grease the ring and sprinkle with a little flour-see post for more detail). Set aside. Preheat the oven to 350 F/ 180 C/170 C fan/ gas mark 4.
• Melt the chocolate by placing it in a heat proof bowl over a pot of gently simmering water (the water must not touch the bowl). Stir as the chocolate is melting. Remove from the heat when the chocolate has melted almost completely (it will continue melting away from the heat). Set aside.
• In a large bowl gently whip the ricotta, cream cheese and half the sugar until smooth. Gradually add the flour, cocoa and egg yolks and beat until smooth. Gradually pour in the melted chocolate (once cooled) and continue beating until just combined.
• In a separate bowl beat the egg whites until soft peaks start forming. Gradually add the remaining sugar and continue beating until glossy, fluffy and thick.
• Add the egg whites mixture (in 4 goes) into the batter gently folding in using a spatula until just combined. Pour the cheesecake batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour. After 35-40 minutes cover loosely with baking paper or foil to prevent the cheesecake browning too quickly and cracking.
• Turn off the oven, remove the foil covering the cake and leave the oven door slightly open (6-7 inches). After 15 minutes open the door a little more. After 30-40 minutes remove the cheesecake from the oven and set aside to cool completely.
• Run a spatula around the cake and remove the ring (see post for tips on how to safely remove the cheesecake from the pan). Decorate with chocolate shavings (I used a vegetable peeler to make the shavings). Serve with whipped cream or fruit compote. Keep refrigerated. Best served at room temperature.

RICOTTA AND CHOCOLATE CAKE

Steps:

• Preheat oven to 320°.
• Grease and flour a 9" springform pan.
• For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
• Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
• Take half the crust mixture and press it gently into the bottom of the pan.
• In a medium size bowl, mix the ricotta and sugar well.
• Add the chocolate chips mix again.
• Spread the filling evenly over the top of the crust.
• Crumble the remaining crust mix over the top of the filling.
• During the baking process the butter melts to form a nice crust.
• Bake 50 to 60 minutes.

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a large ziplock bag, crush the tea biscuits with a rolling pin to get 1 cup of cookie crumbs. You can also use vanilla wafers or graham crackers. You can also pulse the cookies in a food processor.
• Add the sugar, melted butter, cocoa powder and salt to the ziplock bag, close and massage the bag with your hands to mix the ingredients together. (You can also add all these ingredients to the food processor and pulse a few times to combine.)
• Press the crumb mixture into the bottom of a 9 inch round springform baking pan. Bake the crust in the preheated oven for 8 minutes, then cool slightly. If you want to make your crust come up the sides of the cheesecake, make another 1/2 batch of the crumb mixture.
• Meanwhile, mix the softened cream cheese with the granulated sugar in a large mixing bowl. If your cream cheese is softened enough and you're willing to put your arm muscles to good use, you can use a large wooden spoon, but you can most certainly use a standing mixer or a hand mixer. Mix until smooth.
• Add the ricotta, sour cream, eggs and vanilla extract. At this point, I like to switch to a whisk.
• Add the cocoa powder and flour. Mix to combine. Pour the filling into the baking pan over top of the slightly cooled crust.
• Bake in the 325 degrees Fahrenheit preheated oven for about 40 minutes. Turn off the oven, crack the oven door open and let the cheesecake cool gradually until the oven is completely cool. Chill the cheesecake in the refrigerator overnight, or for about 6-8 hours. Take the cheesecake out of the springform pan and transfer to a serving plate or a cake pedestal.
• Make the chocolate glaze.
• Place the cocoa powder, sour cream and sugar in a small saucepan. Whisk everything together until smooth while still cold.
• Cook on medium-low heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
• Pour the chocolate glaze over the top of the cheesecake. Quickly tilt the cheesecake while swirling it around to distribute it all over the top. Do this quickly, since the cheesecake is cold and the chocolate glaze will set up fast.
• I also spread the glaze on the sides of the cake. Decorate with raspberries. I also use chopped, toasted nuts, chocolate shavings, sprinkles, etc.
• Bring the cheesecake to room temperature before serving.

CHOCOLATE AND ALMOND TIGER CAKE

Steps:

• Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
• Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
• Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
• If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.