Chocolate Almond Ricotta Cake

Sophia

Moist, tender crumb with rich cocoa and subtle almond flavor, dusted with powdered sugar and topped with toasted almonds.

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Prep Time 20

Cook Time 33

Drain 15

Total Time 1 8

Servings 10 slices

Calories 338 kcal

Ingredients

250 g whole milk ricotta well drained (about 1 cup)
250 g granulated sugar 1 1/4 cups
3 medium eggs
110 g unsalted butter melted and cooled (1/2 cup or 1 stick)
1 teaspoon pure almond extract
85 g all-purpose flour 2/3 cup
85 g almond flour 2/3 cup
85 g dark unsweetened cocoa powder 2/3 cup
16 g baking powder 1 tablespoon
1 pinch salt
powdered sugar for dusting
toasted sliced almonds for topping, optional

Instructions

Preheat oven to 180°C (356°F). Grease an 8-inch round cake pan and line the base with parchment paper.
If ricotta is very wet, drain in a fine mesh strainer for 15 minutes.
Beat ricotta and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add eggs one at a time, beating well after each. Mix in almond extract.
In a separate bowl, sift together all-purpose flour, almond flour, cocoa powder, baking powder, and salt.
Fold dry ingredients into ricotta mixture until almost combined. Add melted cooled butter and fold until smooth. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes until a toothpick inserted in center comes out with a few moist crumbs.
Cool in pan for 15 minutes, then invert onto wire rack and cool completely.
Dust with powdered sugar and top with toasted sliced almonds before serving.

Notes

If ricotta releases a lot of liquid after 15 minutes, pat it dry with paper towels.
Dark cocoa clumps easily; sifting is important for an even crumb.
For extra almond contrast, replace half the powdered sugar topping with crushed almond cookies.
Store covered at cool room temperature for up to 2 days or refrigerate up to 4 days.