Ingredients
Scale
- 1 cup whole milk ricotta cheese, drained
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan with butter or non-stick spray. Line the bottom with parchment paper to ensure easy removal later. If your ricotta has excess liquid, strain it through a fine-mesh sieve for 10 minutes before starting.
- In a large mixing bowl, whisk together the ricotta cheese, eggs, granulated sugar, melted butter, and vanilla extract. Beat the mixture until it is smooth and creamy. Ensure there are no large lumps of ricotta remaining to achieve a consistent cake texture.
- Sift the cocoa powder, all-purpose flour, baking powder, and salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix, as this can make the cake tough. Gently fold in the chocolate chips at the very end.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes. The cake is ready when the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to maintain the fudgy center.
- Allow the cake to cool in the pan for at least 20 minutes before removing the sides. Once completely cool, transfer the cake to a serving platter. Pile the fresh berries high in the center of the cake. Dust generously with powdered sugar right before serving for a professional finish.
- Cook Time: 60 minutes