When springtime comes to Italy, and especially around Easter, Italians cannot get enough of fresh Ricotta cheese made with whole sheep’s milk. The fresh version of this cheese is available at every little market, especially those near or in the countryside, at this time of year. Italians eat fresh Ricotta for breakfast on toasted bread, it gets added to homemade ravioli as a filling, and, it is found in delicious desserts or breakfast cakes, like this one, too!
The recipe for this fresh Ricotta and chocolate crumb cake is an older recipe that I have kept with me from the time we lived in Italy. It is an example of a very simple dessert, based on fresh Ricotta and a handful of other pantry staples like flour, sugar, eggs and butter. It is not fancy, it is very easy to make, and (the best part) it is the perfect make-ahead dessert!
Ingredients for the fresh Ricotta and chocolate crumb cake
For the most delicious tasting Ricotta and chocolate cake, a good quality, full-fat Ricotta cheese is essential. For the chocolate to melt nicely and make those wonderful puddles of melted chocolate, use a bar of good, bittersweet chocolate which you cut into pieces or chunks yourself, or, you can use baking coins if they are available where you live. Chocolate chips are not recommended for this recipe as they will not melt well because they are engineered to hold their shape as they bake.
How to make it – 5 Easy steps
- Measure all the ingredients
2. Make the dough and line a pan with half of it
3. Make the Ricotta-chocolate mixture and set aside
4. Top the dough with the Ricotta filling. Crumble the rest of the dough and drop it on the filling
5. Your cake is ready to bake!
Variations of the Fresh Ricotta and Chocolate Crumb Cake
At Easter, chocolate is the favorite addition to the Ricotta cake, but come summer time delicious variations include using fresh berries, sliced peaches and plums or even favorite jams in place of the chocolate. This cake is very versatile and if you can get your hands at some good quality fresh Ricotta (or, try your hand at making it at home–it is really quite easy!), every addition is going to be amazing!
The Perfect treat
A slice of this delicious cake is perfect to enjoy with an espresso at the end of a meal or as an afternoon treat. My family loves it and it is in regular rotation in our house, especially when the kids are around and during the holidays!
Save or Print the recipe!
- For the crust:
- 2⅓ cups flour
- ¾ cup sugar
- 1½ tsp. baking powder
- one large egg
- 1 TBSP. milk
- 1 TBSP. orange liqueur or brandy
- 8 oz. cold butter (1 cup), thinly sliced
- For the filling:
- 15 oz. good quality fresh Ricotta cheese (do not use skim)
- ¾ cup sugar
- --- zest of one large orange
- 1 cup bittersweet chocolate (about 70%), chopped
- (best quality you can find)
- Preheat the oven to 350° F. Butter and flour a 9-inch or 10-inch springform pan. Set aside.
- In a large bowl, mix the first three ingredients for the crust. Make a well in the middle of the mixture and add the egg, milk and the orange liqueur (or grappa, aquavit, or brandy). Fold in the dry ingredients. You can use a stand mixer, if you have one, and the dough will come together in seconds!
- Cut the cold butter into thin slices and add it to the crust mixture working it in gently, just until blended. (Putting the butter in the freezer for 20 minutes prior to use will make slicing easier).
- Divide the mixture into two portions, one slightly bigger than the other. Take the bigger portion and press it gently into the bottom of the springform pan.
- In a small bowl, mix the ricotta, the sugar and the orange zest with a fork (or use the bowl of your stand mixer). Add the chocolate pieces, mix again, and spread the mixture evenly on top of the crust.
- Take the second portion of the crust and crumble it with your hands, letting the pieces fall over the filling. Press it down gently if you wish, but do not worry about covering the filling completely -- when the crust bakes, the butter will melt and the crust will become uniform.
- Place the springform pan on a baking sheet lined with foil and bake for 50-55 minutes, or, until golden on top. If you don’t have a springform pan, use a regular pan with tall sides and line it with parchment paper instead.
- Wait until the cake cools down and is almost at room temperature. Cut into small wedges and serve with some hot espresso or tea.
Avoid using skim ricotta for desserts. If you can find Calabro ricotta in a tin, make sure to get it, as it is as close to homemade as you can get!
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This is delicious recipe! Your photos look very nice with the yellow spring flowers.
Thank you very much for your comment, I am so glad you like my recipe and photos!!!
I made this today and it was fabulous…. A real keeper recipe!!!
That’s wonderful, Joan! Thank you for sharing this – it is one of my favorite breakfast cakes of all times!
Made it and it’s delicious.
Hi Cynthia, it makes me so happy to know that an experienced baker like you made and loved my recipe! Thank you so much!
I thought I had given this 5 stars but I missed one as this is definitely a 5 star. Paul ate a quarter of the cake at his first seating.
No worries, Cynthia! So glad to know that Paul enjoyed this breakfast cake so much 🙂
Hello Marilena, I was wondering if I could substitute the chocolate for fruit, like blueberries or peaches?I would love to receive your comment on this! I love to bake and I have made several of your recipients. Thank you for posting your delicious recipient!
Hello Marilena, I was wondering if I could substitute the chocolate for fruit, like blueberries or peaches?I would love to receive your comment on this! I love to bake and I have made several of your recipients. Thank you for posting your delicious recipient! I have not received an answer!
Hi Joanne, it sounds like a wonderful idea, however, I have never tried it before….
You will need to keep in mind that the fruit you add will have more moisture and perhaps adjust with a bit more flour! Do let me know how it goes!
This is an absolutely FANTASTIC cake. It is moist with just the right amount of chocolate. The ricotta adds a real depth of flavor. Excellent, excellent, excellent!
Thank you so much, Jonas! It is one of my family’s favorite cakes – we make it all the time!