Chocolate and Ricotta Pear Cake

Chocolate and Ricotta Pear Cake is a delicious and creamy dessert, perfect for any time of the day. It is excellent both cold from the fridge and heated for a few seconds in the microwave (which I recommend). You can customize the cake in a thousand different ways, adding some extra ingredients to the final mixture, such as a spoon of liquor or a sprinkle of spices like cinnamon or nutmeg. Let’s see the recipe!

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • Serving10 Slices
  • CuisineItalian

Ingredients

  • 3Eggs (Yolks and Whites Separated)
  • 200 gCaster Sugar
  • 500 gRicotta
  • 150 gPlain Flour
  • 2Pears
  • 100 gChocolate Chips
  • 1 teaspoonBaking Powder
  • 1 teaspoonVanilla Extract (or similar)

Preparation

  1. Chocolate and Ricotta Pear Cake

    1- Preheat the oven to 325°F/180°C; Line a 9 inch springform cake pan with parchment paper or grease it with cooking spray, set aside.

  2. 2- Peel the Pears, remove the seeds and chop them into small pieces, place them in a bowl with a few drops of lemon juice, so they will not become dark. Also keep aside.

  3. 3- Divide the yolks from the egg whites and pour them into two different large bowls.

  4. Chocolate and Ricotta Pear Cake

    4- Whip the Yolks with Sugar until whitish and smooth, using a hand mixer.

  5. 5- Add the Ricotta, keep mixing until well combined.

  6. 6- Add the Plain Flour, Baking Powder and Vanilla Extract, mix again until smooth.

  7. Chocolate and Ricotta Pear Cake

    7- Add the Chocolate Chips and Chopped Pears, mix with a spatula or a large spoon until well combined.

  8. 8- Whisk the Egg Whites until stiff using a hand mixer, add the Egg Whites to the mixture by mixing gradually, from the bottom to the top with a spatula, we should get a smooth mixture.

  9. 9- Pour the mixture into the cake pan. Bake the Chocolate and Ricotta Pear Cake for about 45 minutes or until a skewed inserted in the middle of the cake come out clean.

Notes

3.5 / 5
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