This Chocolate Chip Ricotta Cake has the flavor of a cannoli, but without all the work. Its a moist, single layer cake finished with a sprinkling of powdered sugar that you can make in about an hour. Its even pretty enough for company or a fun family dinner!
Ricotta Cheese is Delicious in Desserts
Ricotta cheese is found in many Italian desserts, but, of course, cannoli is the most famous. It is a light and fluffy cheese, with a faintly sweet flavor that gives desserts a creamy and slightly dense finish. It is very important to drain your ricotta cheese over night in a strainer lined with cheesecloth and placed over a bowl (to catch the extra liquid). This gives the ricotta cheese the required consistency for a great dessert.
I really like making single layer cakes that don’t have frostings. They aren’t too sweet, and therefore are ideal for any time of the day. Above all, they’re quick and easy to make. This chocolate chip ricotta cake pairs perfectly with an espresso or a strong cup of coffee.
I feel like I should be in a little bar in Italy when I’m eating this cake. Its the perfect 10am pick-me-up or as an afternoon snack with an espresso. Of course, its superb for dessert after dinner too. Dress it up with a little whipped cream, if you like. Its so versatile.
Storing Chocolate Chip Ricotta Cake
You can store this cake in an airtight container on the counter at room temperature for 2 to 3 days. For longer storage, place in the fridge for up to a week in an airtight container or tightly wrap with plastic wrap. This cake freezes well too. I like to slice it, wrap the individual slices in plastic wrap and store them in a resealable bag in the freezer. One minute in the microwave and you’ve got dessert!