This Italian Ricotta Cake with Chestnuts and Pine Nuts is a rich, rustic dessert with all the flavors of fall in Italy.
Creamy ricotta forms the base of the cake, while tender chestnuts, toasted pine nuts, chocolate chips, and fresh lemon zest add wonderful texture and aroma.
There is no traditional flour-based cake batter here — the ricotta is the star.
The result is soft, moist, slightly dense, and beautifully creamy, almost halfway between an Italian ricotta cake and a crustless cheesecake.
The basic recipe is made with ricotta, eggs, sugar, citrus zest, and chocolate chips.
The addition of pine nuts and boiled chestnuts, inspired by Silvia Silvy Carpo, turns it into an especially comforting autumn dessert.
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italian-ricotta-cake-with-chestnuts-and-pine-nuts
SERVINGS:6
Ingredients
- 26.5 oz (750 g) ricotta cheese, well drained
Sheep’s milk ricotta is especially flavorful, but whole-milk cow’s ricotta works well too - 4 large eggs
- 3/4 cup + 2 tablespoons (175 g) granulated sugar
- Finely grated zest of 1 lemon
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/3 cup (50 g) pine nuts
- 7 cooked and peeled chestnuts, completely cooled
- Powdered sugar, for serving, optional
Instructions
1. Prepare the Ricotta
Place the ricotta in a fine-mesh strainer and allow any excess liquid to drain off.
For the best texture, the ricotta should be creamy but not watery.
2. Preheat the Oven
Preheat the oven to 350°F (180°C).
Grease and line an approximately 9-inch (23 cm) springform or round cake pan with parchment paper.
3. Make the Ricotta Mixture
Place the drained ricotta and sugar in a large mixing bowl.
Mix until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the freshly grated lemon zest.
4. Add the Chocolate, Chestnuts, and Pine Nuts
Roughly chop the cooked and cooled chestnuts.
Gently fold the chocolate chips, chopped chestnuts, and pine nuts into the ricotta mixture, reserving a few pine nuts for the top if desired.
5. Bake
Pour the mixture into the prepared cake pan and smooth the top.
Sprinkle the reserved pine nuts over the surface.
Bake at 350°F (180°C) for about 50 minutes, or until the cake is set around the edges and the center is only slightly soft.
The top should be lightly golden.
6. Cool
Remove the cake from the oven and allow it to cool completely in the pan.
For the best texture and flavor, refrigerate it for several hours before serving.
7. Serve
Remove the cake from the pan and transfer it to a serving plate.
Dust lightly with powdered sugar, if desired.
Serve chilled or at cool room temperature.
Tips for the Best Ricotta Cake
Use well-drained ricotta. Excess moisture can make the cake too wet.
Sheep’s milk ricotta gives the cake a deeper, more traditional Italian flavor, but good-quality whole-milk ricotta is an excellent alternative in the United States.
Make sure the boiled chestnuts are completely cold before adding them to the batter.
You can toast the pine nuts briefly before adding them for a more intense nutty flavor.
Orange zest can be substituted for lemon zest for a sweeter, warmer citrus aroma.
Storage
Store the ricotta cake covered in the refrigerator for up to 3 to 4 days.
Because the cake contains fresh ricotta, it should not be left at room temperature for extended periods.
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