Italian Chocolate Chip Ricotta Cake

 

Well, it happened again. I guess it is bound to happen when you are indecisive like I am. But then again, it does have it perks because now I have two delicious cakes instead of one. You see, I found two Italian type cakes. The plan was to compare the two and pick the one that sounded better to make. However, I just could not pick one, they both sounded good and were different enough it made sense to make them both. Besides, my family would try them both and tell me which was better right? Wrong, they all liked both and because they were different enough nobody could pick one they liked better. 

This cake is made with ricotta cheese and loaded with chocolate chips. I originally served it as dessert, but ended up eating some for breakfast. It goes well with coffee and I do not see much difference between this and a coffee cake. 

Italian Chocolate Chip Ricotta Cake

Ingredients:

• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese, drained and room temperature
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup mini chocolate chips
• 1 teaspoon all purpose flour

Ingredients:

• 3-4 tablespoons powdered sugar

Directions:

1. Preheat the oven to 350º F. Great and flour a 9 or 9 1/2 inch bundt pan.
2. In a large bowl, with an electric mixer, beat together the eggs, egg yolk and sugar until light and creamy, about 3-5 minutes. Add in the vanilla and ricotta, beating to combine.
3. In a medium bowl, whisk together the flour and baking powder. Add this mixture to the large bowl and mix just until combined, the batter will be thick.
4. In a small bowl, toss the chocolate chips with the teaspoon of flour. Fold the chocolate chips into the batter.
5. Spoon the batter into the prepared bundt pan and bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool completely, then remove from the bundt pan.
6. Dust with powdered sugar right before serving.

Enjoy!!!

Notes:

Drain the ricotta for at least 10-20 minutes, depending on how much extra moisture it has.

Servings: 10

*Adapted from An Italian in my Kitchen.