Ricotta Cake with Chocolate Chips & Pistachios

Creamy, delicate, and almost impossibly easy to make, this Magic Ricotta Cake with Chocolate Chips and Pistachios is a wonderful Italian-style dessert made with just a handful of simple ingredients.

There is no traditional cake batter and no complicated crust. Ricotta, eggs, sugar, a touch of orange marmalade, citrus zest, and chocolate chips come together to create a soft, creamy cake with an almost cheesecake-like center.

A generous dusting of powdered sugar and crunchy pistachio pieces make it irresistible.

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magic_ricotta_cake_chocolate_chips_pistachios

Recipe Information

Prep Time: 15 minutes
Cook Time: 60 minutes
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8–10

Ingredients

• 19.4 oz (550 g) whole-milk ricotta, well drained
• ½ cup + 1 tablespoon (120 g) granulated sugar
• 3 large eggs
• 2 tablespoons orange marmalade
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• ½–¾ cup (90–130 g) chocolate chips
• Powdered sugar, for dusting
• ¼ cup (30–40 g) chopped or finely ground pistachios, for decorating

For the Pan

• Butter or nonstick baking spray
• Parchment paper

Instructions

1. Prepare the Ricotta

Place the ricotta in a large mixing bowl.

If your ricotta is particularly wet, drain it in a fine-mesh strainer before making the cake. Removing excess liquid will help give the cake its characteristic creamy but firm texture.

Add the sugar and beat with an electric hand mixer for about 2–3 minutes, until smooth and creamy.

2. Add the Eggs

Add the eggs one at a time, mixing after each addition.

Continue beating until the mixture becomes smooth, pale, and creamy.

3. Add the Marmalade and Citrus Zest

Add the orange marmalade along with the finely grated lemon and orange zest.

Mix briefly until evenly incorporated.

The marmalade adds a subtle citrus note without overpowering the delicate flavor of the ricotta.

4. Add the Chocolate Chips

Add the chocolate chips and gently fold them into the mixture with a spatula.

Reserve a small handful if you would like to scatter a few extra chocolate chips over the top before baking.

5. Prepare the Pan

Preheat the oven to 350°F (180°C).

Grease an 8-inch (20 cm) round or springform pan and line the bottom with parchment paper.

Pour the ricotta mixture into the pan and smooth the surface.

6. Bake

Bake for approximately 55–60 minutes at 350°F (180°C).

The edges should look set and lightly golden, while the center may still have a slight wobble.

Do not overbake the cake. It will continue to firm up as it cools.

7. Let It Cool

Remove the cake from the oven and allow it to cool completely in the pan.

Once cooled, carefully remove it from the pan.

For a firmer, extra-creamy texture, refrigerate it for a couple of hours before serving.

8. Decorate

Dust the top generously with powdered sugar.

Finish with a generous sprinkle of chopped pistachios or pistachio granella.

Slice and serve.

Nonna’s Tips

Use whole-milk ricotta for the richest and creamiest result.

Always drain very wet ricotta before using it.

Do not worry if the cake rises slightly in the oven and then settles as it cools. This is completely normal for a ricotta-based cake.

Do not overbake it. The center should remain tender and creamy.

For the best flavor and texture, allow the cake to cool completely before slicing.

Variations

Extra Pistachio

Add ¼ cup of finely chopped pistachios directly to the ricotta mixture together with the chocolate chips.

Dark Chocolate

Use dark or bittersweet chocolate chips for a more intense contrast with the sweet ricotta.

Orange and Chocolate

Add a little extra orange zest to emphasize the classic chocolate-and-orange combination.

Almond Version

Replace the pistachio topping with toasted sliced almonds.

How to Store

Store the cake covered in the refrigerator for up to 4 days.

For the best texture, take it out of the refrigerator about 15–20 minutes before serving.

Here’s a clean Nutritional Facts table for the recipe, calculated approximately for 10 servings:

Approximate nutritional values per serving. Actual values may vary depending on the ricotta, chocolate chips, marmalade, pistachios, and exact portion size used.