There’s just something magical about the aroma of chocolate baking in the oven, isn’t there? It instantly takes me back to cozy Sunday afternoons at my nonna’s house, where the kitchen always smelled like warm sugar and love. Today, I’m bringing that same nostalgic comfort to your kitchen with my Rich Chocolate Almond Ricotta Cake. This nutty, fudgy, and slightly tangy cake is the perfect combination of Italian elegance and indulgent chocolate bliss.
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Overview of Recipe Content
This chocolate almond ricotta cake is a dreamy dessert that fits beautifully on any table—from a casual weeknight treat to a special holiday celebration. It’s not your average chocolate cake. Thanks to ricotta cheese, it’s impossibly moist and tender, while almond flour adds a nutty richness that pairs perfectly with cocoa.
Why you’ll love this cake:
- Moist, fudgy texture without being heavy.
- Subtle nuttiness from almond flour.
- Classic Italian twist with ricotta cheese.
- Easy to make—no frosting required (but a dusting of powdered sugar or a dollop of whipped cream makes it shine).
What it tastes like:
Think brownie meets cheesecake meets almond torte. The ricotta keeps it light yet decadent, and the almonds bring out the chocolate’s depth.
Health/Nutritional Benefits:
- Almond flour adds vitamin E, healthy fats, and a boost of protein.
- Ricotta provides calcium and a lovely creaminess.
- Not overly sweet, making it feel elegant and balanced.
Ingredients:
- 1 cup ricotta cheese
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup almond flour
- ½ cup all-purpose flour
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Tools Needed:
- Mixing bowls
- Whisk & spatula
- 9-inch springform pan
- Oven
Suggested Substitutions:
- Swap almond flour for hazelnut flour for a different nutty twist.
- Use coconut sugar instead of granulated sugar for a richer flavor.
- Add espresso powder to intensify the chocolate.
- Top with fresh berries for a refreshing contrast.
How to Make Chocolate Almond Ricotta Cake
- Prep the pan & oven – Preheat to 350°F (175°C). Grease and line a springform pan with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together ricotta cheese, melted butter, sugar, eggs, and vanilla until smooth and creamy.
- Combine dry ingredients – In another bowl, sift together cocoa powder, almond flour, all-purpose flour, and baking powder.
- Blend & fold – Slowly add the dry mix into the wet, stirring gently until just combined. Don’t overmix—you want that tender crumb!
- Bake – Pour the batter into your prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick comes out with just a few fudgy crumbs.
- Cool & serve – Let it cool slightly before releasing from the pan. Dust with powdered sugar, or serve with whipped cream or gelato.
What to Serve with Chocolate Almond Ricotta Cake
This cake is divine on its own, but if you want to make it a full Italian dessert experience:
- A scoop of espresso gelato
- A drizzle of salted caramel sauce
- A handful of fresh raspberries or strawberries
- A cup of strong cappuccino or dessert wine like Vin Santo
Tips for Making It Perfect
- Use room temperature ingredients for a smoother batter.
- Don’t overbake! The ricotta keeps it moist, but you want that fudgy center.
- Line your pan well—this cake can stick without parchment.
- For extra indulgence, sprinkle chocolate chunks into the batter before baking.
Storage Instructions
- Room Temperature: Keeps in an airtight container up to 2 days.
- Fridge: Store for 4–5 days. Best served slightly warmed.
- Freezer: Wrap slices tightly and freeze up to 2 months. Defrost overnight in the fridge.
General Information
This cake has roots in Italian baking traditions, where ricotta is often used in cheesecakes, cannoli fillings, and cakes. It’s especially popular around Easter, but truly, this is a year-round dessert. Think of it as the chocolate cousin of the classic Italian Ricotta Cheesecake.
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with more almond flour or a gluten-free blend.
2. Can I reduce the sugar?
Absolutely—try ¾ cup sugar if you prefer a less sweet cake.
3. Do I need to refrigerate the cake?
Not immediately, but after 2 days it’s best kept in the fridge.
4. Can I add frosting?
Of course! A dark chocolate ganache would make this cake even more decadent.
5. What makes this different from regular chocolate cake?
The ricotta creates a lighter yet creamier texture, and the almond flour adds depth and nuttiness.
Conclusion
This Rich Chocolate Almond Ricotta Cake is proof that you don’t need fancy ingredients to create something extraordinary. It’s rustic yet refined, indulgent yet balanced—the kind of cake that makes everyone ask for seconds.
If you love baking with ricotta, check out these other treats:
Interactive Elements
If you try this cake, I’d love to hear from you! Leave a review in the comments, or share a photo on Pinterest or tag me on Instagram. Nothing makes me happier than seeing your creations come to life.
Nutritional Information (per slice, 10 servings)
| Calories | Protein | Carbs | Sugar | Fat | Sat Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 290 | 7g | 28g | 19g | 16g | 8g | 3g | 95mg |
Rich Chocolate Almond Ricotta Cake – Nutty & Decadent Delight
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Rich Chocolate Almond Ricotta Cake is nutty, moist, and decadently fudgy. Perfect for holidays, dinner parties, or cozy nights in.
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup almond flour
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Whisk ricotta, melted butter, sugar, eggs, and vanilla until smooth.
3. Sift cocoa, almond flour, all-purpose flour, and baking powder together.
4. Gently fold dry mixture into wet until combined.
5. Pour batter into pan and bake 40–45 minutes, until toothpick comes out with moist crumbs.
6. Cool, then dust with powdered sugar before serving.
Notes
For extra indulgence, add chocolate chips to the batter.
Serve with whipped cream, gelato, or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
