Flourless Ricotta and Chocolate Cake: Super Creamy And Easy To Make

Ideal for dessert, afternoon tea, or even breakfast (yes, really).Pro Tips for the Best Ricotta and Chocolate CakeUse full-fat ricotta: It yields the creamiest texture. Drain excess liquid if it seems too wet.Room temperature eggs: They mix more evenly and help the cake rise.Don’t overmix: Fold gently to keep the texture airy and light.Add a pinch of salt: It enhances both the chocolate and ricotta flavor.Try orange zest instead of lemon for a slightly sweeter twist.Frequently Asked QuestionsCan I Use Low-Fat Ricotta?You can, but the cake will be less rich and creamy. Full-fat ricotta is best for that melt-in-your-mouth texture.Are Chocolate Chips Necessary?They add texture and sweetness, but you can skip them or swap in chopped dark chocolate, white chocolate, or dried fruit.Can I Make This Cake Ahead of Time?Absolutely! It tastes even better the next day after chilling in the fridge. Just let it come to room temp before serving.