Flourless Ricotta and Chocolate Cake: Super Creamy and Easy to Make

Ricotta – 600 g

Eggs – 4

Sugar – 145 g

Chocolate chips – 130 g

Lemon zest – from 1 lemon

How to Make Ricotta and Chocolate Cake

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Step 1
Separate the eggs. Beat egg whites with half the sugar until stiff peaks form. In another bowl, beat yolks with the remaining sugar until pale and fluffy. Mix in ricotta and lemon zest.

Step 2
Fold in egg whites gently with a spatula. Add chocolate chips. Pour into a 9-inch (22–24 cm) cake pan lined with parchment paper. Smooth the top.

Step 3
Bake at 350°F (180°C) for 45 minutes, until golden and set. Cool completely in the pan before slicing.