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.
