Chocolate Chip Ricotta Cake
Bake the perfect rustic ricotta cake—light, easy, and delicious—made with Caputo “00” Baking Flour for home bakers who crave something authentic and indulgent.
- Yield: 8-10 servings
- Prep Time: 20 min
- Cook Time: 1 hr
Ingredients
Instructions
- Preheat the oven to 350°F.
- Prepare a 9-inch ring mold pan by greasing it lightly with one teaspoon of melted butter and dusting it with a teaspoon or two of Caputo “00” Baking Flour.
- In a large bowl, whisk together the ricotta, eggs, milk, butter, Olitalia Extra Virgin Olive Oil, vanilla, and orange zest if preferred. Set aside.
- In a separate large bowl, combine the sugar, Caputo “00” Baking Flour, salt, baking powder, and chocolate chips. Mix to combine.
- Add the dry ingredients to the wet and mix until combined.
- Add to the prepared pan, top with 1 tablespoon of sugar, and bake for 55-60 minutes.
- Allow it to cool, serve, and enjoy!
Products Used In The Recipe
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About the Chef
Meet Michele Loffreno
Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.