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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ricotta Chocolate Chip Cak Recipe

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This recipe for Ricotta Chocolate Chip Cak is from The Ilardi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
Dry:
• 2 cups gluten-free 1:1 flour
• 1½ tsp baking powder
• Pinch of salt
Wet:
• 1 egg yolk (room temp)
• 2 eggs
• 1 cup sugar
• 1 cup ricotta (room temp)
• 1¼ tsp vanilla extract
• ¾ tsp almond extract
• ½ cup mini chocolate chips (plus more for topping)
Topping:
• Powdered sugar
• ½ cup chocolate chips
• 1 tbsp coconut oil
Directions:
Directions:
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
In a large bowl, beat eggs, yolk, and sugar for 3 minutes until creamy.
Add ricotta, vanilla, and almond extract; mix well.
In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients.
Fold in mini chocolate chips. Batter will be thick—this is what you want!
Spoon into the prepared pan. Bake 30–35 minutes or until a toothpick comes out clean.
Cool in the pan 15 min, then invert and cool completely.
To glaze: Melt chocolate chips + coconut oil in the microwave, stir smooth, and drizzle over the cooled cake. Dust with powdered sugar.
Rena’s Tip: Let this one sit overnight—the flavors deepen and the texture becomes impossibly tender. Perfect for brunch or dessert… or both
Personal Notes:
Personal Notes:
Yields: 8 servings
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 40 minutes
Calories: 404 per slice

 

 

 

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