Why You’ll Love Rich Chocolate Almond Ricotta Cake Recipe
This cake has an irresistible balance of textures and flavors—moist from the ricotta, nutty from the almonds, and indulgently chocolatey without being overly sweet. It’s naturally gluten-free when made with almond flour, making it a crowd-pleaser for various diets. Best of all, it’s a one-bowl wonder that’s easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ricotta cheese
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Almond flour
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Unsweetened cocoa powder
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Dark chocolate, melted
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Sugar
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Eggs
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Vanilla extract
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Almond extract (optional)
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Baking powder
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Salt
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Sliced almonds (for topping)
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Powdered sugar (for garnish, optional)
Directions
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a large bowl, whisk together ricotta, sugar, eggs, vanilla, and almond extract until smooth.
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Stir in melted chocolate and mix until fully combined.
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Add almond flour, cocoa powder, baking powder, and salt. Mix until just combined.
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Pour batter into the prepared pan and smooth the top.
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Sprinkle sliced almonds over the top.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Cool completely in the pan before dusting with powdered sugar, if desired.
Servings and timing
Serves 8–10.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
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Extra Chocolatey: Add chocolate chips to the batter.
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Citrus Twist: Mix in orange zest for a chocolate-orange flavor.
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Boozy Delight: Add a splash of amaretto or coffee liqueur.
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Lightened Up: Use part-skim ricotta for a slightly lighter version.
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Nut-Free Option: Swap almond flour for all-purpose flour if nuts aren’t suitable.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Is this cake gluten-free?
Yes, when made with almond flour, it is naturally gluten-free.
Can I use part-skim ricotta?
Yes, it will still be moist but slightly lighter in texture.
Do I need to drain the ricotta?
If your ricotta is very watery, drain it slightly before using for best results.
Can I substitute almond flour with regular flour?
Yes, but the cake will lose some of its nutty flavor and dense texture.
How do I know when the cake is done?
It should be set in the center but still slightly fudgy—avoid overbaking.
Can I add frosting?
This cake is rich on its own, but a light chocolate ganache or whipped cream pairs beautifully.
Can I make this in advance?
Yes, it actually tastes better the next day as the flavors develop.
What kind of chocolate works best?
Dark chocolate (around 60–70% cocoa) gives the best balance of flavor.
Can I use cocoa powder only, without melted chocolate?
Melted chocolate adds richness, so it’s best to use both for depth of flavor.
What should I serve with this cake?
It pairs perfectly with fresh berries, whipped cream, or a scoop of vanilla gelato.
Conclusion
This rich chocolate almond ricotta cake is a decadent, nutty delight that combines fudgy chocolate with creamy ricotta and crunchy almonds. Simple yet elegant, it’s the perfect cake to bake when you want something indulgent, unique, and absolutely unforgettable.
Rich Chocolate Almond Ricotta Cake – Nutty & Decadent Delight
This Chocolate Almond Ricotta Cake is a moist, dense, and decadent dessert that combines the creaminess of ricotta cheese with the nutty crunch of almonds and the richness of dark chocolate. Perfect as an elegant dessert for dinner parties or as a treat with your afternoon coffee, this cake is naturally gluten-free and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar (or coconut sugar for less refined option)
- 1 cup whole-milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips or chopped chocolate
- 1/4 cup sliced almonds, for topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in ricotta cheese, then add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually fold in the dry ingredients until just combined. Stir in chocolate chips.
- Pour batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the surface.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before removing from the pan. Dust with powdered sugar if desired.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Replace sugar with monk fruit or erythritol for a lower-carb version.
