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EASTER RICOTTA CHOCOLATE PIE

This Flourless Ricotta Cake with Chocolate Chips is a beloved Italian classic that brings together the natural sweetness of fresh ricotta and the indulgence of chocolate in a cake that’s as easy to make as it is delicious to eat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course easter recipes, Italian Cakes
Cuisine Italian
Servings 6

Notes

Ingredients

For an 8-inch (20 cm) round cake pan
  • 2 cups (16 oz / 500 g) ricotta cheese, well-drained
  • 3 large eggs
  • 1/2 cup plus 1 tbsp granulated sugar (about 4.2 oz / 120 g)
  • Zest of 1 lemon
  • 2/3 cup (4 oz / 110 g) semisweet chocolate chips

👩‍🍳 Method

  1. Preheat oven to 350°F (175°C). Line the bottom of a springform or round pan with parchment paper and lightly grease the sides.
  2. In a large mixing bowl, combine ricotta and sugar. Mix until smooth.
  3. Add the eggs one at a time, mixing well between each.
  4. Stir in the lemon zest.
  5. Gently fold in most of the chocolate chips, reserving some for the top.
  6. Pour the batter into the prepared pan. Smooth the top and sprinkle with remaining chocolate chips.
  7. Bake for 40–45 minutes, until the edges are set and the center has a gentle jiggle.
  8. Let cool completely, then refrigerate for at least 1 hour before serving.
Keyword ricotta pie, chocolate pie, ricotta chocolate pie