Ricotta + Chocolate Chip Cake


This is the absolute best and easiest one-bowl cake recipe ever. It’s quick, moist, light and perfect with your morning coffee or afternoon merenda.


  • 3 eggs
  • 300 gr sugar
  • 300 gr ricotta cheese
  • 300 gr flour, sifted (AP or Tipo 00 flour – either Caputo or Anna Napoletana)
  • 1 packet of “Pane degli Angeli” yeast (16 gr)
  • 150 gr of dark chocolate chips


  1. Preheat oven to 293 degrees F (145 degrees C).
  2. Grease and flour a springform pan (use one with the hole in the middle – or even a paper baking mould as I did).
  3. In large bowl, beat the eggs with sugar, whisk in the ricotta cheese; add in the sifted flour the yeast and the chocolate drops.
  4. Pour the batter into the prepared pan. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool and dust with powdered sugar… or drizzle it with a chocolate-coffee liqueur sauce!

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