Welcome to the realm of indulgence with our Chocolate Chip Ricotta Crumb Cake! This divine creation brings together a buttery crumb crust, a velvety ricotta filling, and an abundance of mini chocolate chips, resulting in a dessert experience that’s nothing short of extraordinary. Prepare to embark on a journey of taste and texture that will leave you craving more.
In our household, the arrival of the Chocolate Chip Ricotta Crumb Cake is met with jubilation and eager anticipation. It all began with a serendipitous discovery of this recipe during a leisurely afternoon browsing through cookbooks. From the moment we took our first bite, we were hooked. The combination of the delicate crumb crust, the creamy ricotta filling, and the burst of chocolate chips created a symphony of flavors that captivated our taste buds. Since then, this cake has become a beloved tradition, making appearances at family gatherings, holidays, and impromptu dessert nights. Each slice is not just a treat for the palate but a cherished memory in the making.
Why This Decadent Chocolate Chip Ricotta Crumb Cake:
- Irresistible Crumb Crust: Crafted from a blend of flour, sugar, and frozen grated butter, the crumb crust offers a delectable combination of buttery richness and delicate texture.
- Velvety Ricotta Filling: The ricotta filling, whipped to creamy perfection with sugar and egg, adds a luxurious layer of smoothness and depth of flavor to the cake.
- Chocolate Chip Extravaganza: With mini chocolate chips folded into the ricotta filling and generously sprinkled on top, this cake promises a chocolate lover’s dream come true with every bite.
- Simple Yet Sophisticated: Despite its decadent appearance, this recipe is surprisingly simple to prepare, making it accessible to bakers of all skill levels.
- Endless Serving Possibilities: Whether enjoyed warm from the oven, dusted with powdered sugar, or paired with a scoop of vanilla ice cream, this Chocolate Chip Ricotta Crumb Cake is guaranteed to delight with its versatility and irresistible charm.
Ingredients:
For the Crumb Crust:
- 2½ cups all-purpose flour (325 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup butter, frozen and grated (100 grams)
- 1 large egg
For the Ricotta Filling:
- 1½ cups + 2 tablespoons ricotta, drained (400 grams total)
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
Extras:
- ¼ – ⅓ cup mini chocolate chips
- 2-3 tablespoons powdered sugar / icing sugar
Directions:
Preparation:
- Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled wet parchment paper. To do this, cut a large square of parchment paper, crumple it, wet it, shake out excess water, and then line the pan with it.
For the Crumb Crust:
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the frozen grated butter to the dry ingredients and mix with a fork until a crumbly mixture forms.
- Add the egg to the mixture and continue to mix until the mixture is still crumbly.
- Press approximately two-thirds of the crumbly mixture into the bottom and halfway up the sides of the prepared cake pan, covering evenly. Place the pan in the fridge while preparing the ricotta filling.
For the Ricotta Filling:
- In a medium bowl, beat the ricotta, granulated sugar, and egg until creamy.
- Fold in the mini chocolate chips until evenly distributed throughout the mixture.
Assembly and Baking:
- Remove the crust-lined cake pan from the fridge and spread the prepared ricotta filling evenly over the crust.
- Sprinkle the remaining crumb mixture over the ricotta filling, then sprinkle with the additional mini chocolate chips.
- Bake the cake in the preheated oven for approximately 30-40 minutes or until golden on top.
- Once baked, remove the cake from the oven and let it cool completely in the pan.
- Once cooled, sprinkle the cake with powdered sugar if desired.
- Serve slices of the Chocolate Chip Ricotta Crumb Cake on their own or with a scoop of vanilla ice cream for a delicious treat. Enjoy!
Notes:
- For best results, make sure to drain excess moisture from the ricotta before using it in the filling.
- Feel free to adjust the amount of mini chocolate chips used according to your preference for chocolate intensity.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving, if desired.
- This cake can also be served at room temperature or slightly warmed for a comforting treat.
