If you don’t have or don’t like chocolate you can easily replace it with vanilla, orange peel, lemon zest, any candied fruit, raisins or dried cherries. Just remember that raisins should be pre-soaked in hot water for half an hour and a good squeeze. Whatever on you’ll decide, at the end, you should get a delicious & fluffy cake.
CAKE WITH RICOTTA & CHOCOLATE
300 g flour
300 g ricotta
150 g butter
100 g sugar
150 g chocolate chips
100 g walnuts (optional)
1 teaspoon baking powder
I normally would use a round a spring form, of a width of approximately 27 cm but as you see on a picture, I’ve used some fancy fluted savarin pan instead and it worked just fine.
1. Beat the butter at room temperature (softened) with sugar, at low speed. Add the ricotta, again beat the mixture is a little cheese consistency. Whipping (slowly) add in eggs, one at a time.
2. Mix flour with baking powder, salt and sift, and to ricotta mix, in very small portions.
3. The chocolate chips and rather coarsely chopped walnuts (candied cherries, raisins or dried peel, whatever you decide), mix in a separate bowl and add to the batter. Combine well everything.
4. Grease form with the butter and sprinkle flour, shake off. Put the cake in a pre-heated to 180 degrees oven for about 1 hour. Check it with a knife or a toothpick, if dry finish.