Chocolate Almond Ricotta Cake
Indulge in the decadent flavors of this Chocolate Almond Ricotta Cake, a flourless dessert that’s as rich as it is satisfying. Made with almond flour and unsweetened cocoa powder, this gluten-free cake boasts a moist, silky texture thanks to creamy whole-milk ricotta cheese. Chunks of dark chocolate are folded into the batter for bursts of intense cocoa flavor, while an optional topping of sliced almonds adds a delightful crunch. Simple to prepare in just 20 minutes, this elegantly rustic cake is perfect for any occasion, from dinner parties to casual weeknight treats. Serve it with a light dusting of powdered sugar for a stunning finish, and watch it become your go-to chocolate dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Ricotta cheese (whole milk)
- 0.5 cups Dark chocolate (chopped or chips)
- 0.25 cups Sliced almonds (for topping, optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan or regular round cake pan. If desired, line the bottom with parchment paper for easy release.
In a medium-sized bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating after each addition until well incorporated. Mix in the vanilla extract.
Fold in the ricotta cheese until the batter is smooth and creamy. Avoid over-mixing.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick.
Fold in the chopped dark chocolate or chocolate chips to add bursts of melty chocolate throughout the cake.
Pour the batter into the prepared pan and smooth the top with a spatula. If using, sprinkle sliced almonds evenly over the top.
Bake for 40-45 minutes, or until the edges are set and a toothpick comes out with only a few moist crumbs (not wet batter) in the center.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 24.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
