Description
Moist, dense, and full of deep chocolate flavor, this ricotta cake with almonds is the perfect indulgent dessert for any special occasion or cozy night in.
Ingredients
1 cup ricotta cheese (full-fat, room temperature)
½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup almond flour (finely ground almonds)
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
Optional: ½ teaspoon almond extract
Optional: ½ cup dark chocolate chips or chunks
Optional topping: powdered sugar, sliced almonds, or chocolate ganache
Instructions
Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Make Batter:
In a mixing bowl, cream together butter, ricotta, and sugar until smooth and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla (and almond extract if using).
Sift in cocoa powder, then add almond flour, baking powder, and salt. Mix until just combined.
Fold in chocolate chips or chunks if using.
Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Serve:
Dust with powdered sugar, top with sliced almonds, or drizzle with ganache before serving.
Notes
This cake is naturally gluten-free due to the almond flour.
It’s best served slightly warm or at room temperature.
Store leftovers in the fridge for up to 4 days. Let come to room temp before serving for the best texture.
Great with espresso or red wine!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
