Chocolate Chip Ricotta Crumb Cake
This Chocolate Chip Ricotta Crumb Cake features a buttery crumb crust filled with creamy sweetened ricotta and mini chocolate chips, then topped with more buttery crumbs and baked until golden. A delicious Italian-style dessert that's perfect with coffee or a scoop of vanilla ice cream.
Equipment
- 8-inch round cake pan
- large mixing bowl
- Medium mixing bowl
- whisk
- fork for mixing crumb topping
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/2 cup very cold or frozen butter, grated
- 1 large egg
- 1 1/2 + 2 cups tbsp ricotta cheese, drained
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup mini chocolate chips
- 1/4-1/3 cup mini chocolate chips (for topping)
- 2-3 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled, wet parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the frozen grated butter and mix with a fork until crumbly. Add the egg and mix just until a coarse crumb forms.
- Press about two-thirds of the crumb mixture into the bottom and halfway up the sides of the prepared cake pan. Refrigerate while preparing the filling.
- In a medium bowl beat together the drained ricotta, sugar, and egg until smooth and creamy. Fold in the mini chocolate chips.
- Spread the ricotta filling evenly over the chilled crust. Sprinkle the remaining crumb mixture on top, then scatter the additional mini chocolate chips over the surface.
- Bake for 30–40 minutes, or until the top is golden brown and the filling is set.
- Cool the cake completely before serving. Dust with powdered sugar and serve with vanilla ice cream if desired.
Notes
Drain the ricotta for 10–20 minutes depending on its moisture content before mixing the filling. If your ricotta is especially wet, drain it in a fine sieve for up to 20 minutes. Store leftovers covered in an airtight container in the refrigerator for up to 4 days. Freeze the completely cooled cake tightly wrapped for up to 1 month and thaw overnight in the refrigerator before serving.