Home » Fluffy cake with ricotta and chocolate with rum

Fluffy cake with ricotta and chocolate with rum

by Ada Parisi
5 min read

If you have already tried ricotta and saffron cake then you already know what I'm talking about: Today I leave you the recipe for moist cake with ricotta and chocolate. I'm talking about one of the softest cakes I've ever done, no butter and yet extremely soft. It keeps a long time, but really long, just keep it after the third day in a frost bag tightly closed.

The moist cake with ricotta and chocolate is a change that I studied for the maniacs of dark chocolate: inside also it has chocolate chips and a light but persistent aroma of rum. Dark as sin and yummy for breakfast. But if you want to serve it as a dessert just serve it with a little whipped cream, mascarpone cream or vanilla ice cream. I don't want to convince you to prepare, But if I were you I'd be in the kitchen. If you love the fruity flavors, try the ricotta cake frosted lemon, Also perfect for the little ones, you can find in version VIDEO RECIPE on my YouTube channel. For the cheese lovers, Prince one of the ingredients of the Sicilian and Sardinian pastry, I suggest you take a look at all my CAKES WITH CHEESE. Have a good day!

CHEESE AND CHOCOLATE CAKE WITH RUM (doses for a mold of 24 cm)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


280 grams of flour 00

40 grams of cocoa powder

300 grams caster sugar

a pinch of cinnamon

300 grams of fresh ricotta di pecora

100 grams of chocolate chips

5 tablespoons rum or maraschino

3 eggs

a tablespoon of vanilla extract

1 sachet or 16 grams of baking powder for cakes

a pinch of salt

powdered sugar for garnish, to taste

butter, just enough for the cake Pan

flour, just enough for the cake Pan


Before preparing the cheesecake chocolate, Preheat the oven to 180 degrees static. Place in a bowl and whisk the eggs and sugar with an electric mixer until the mixture will not be white and fluffy.

Add the ricotta slowly and keep working the mixture, then merge the bitter chocolate powder, vanilla extract, salt and rum and mix very well to mix everything, then add the flour plan, cinnamon and baking powder sifted together, mix until a homogeneous mixture, thick and without lumps. Finally, add the chocolate ricotta cake drops and mix well to mix them with the dough.

Grease and flour the pan and carefully pour the mixture to the ricotta cake with chocolate and rum. Bake in preheated oven for 35 minutes or until the cake is not swollen and Golden. Remove from oven and cool on a wire rack. Once cool, Sprinkle the ricotta cake with chocolate and rum with icing sugar and serve. Bon appétit!

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Mariella December 19, 2014 - 18:45

Hi Ada, I'll try to make it perhaps with a little rum because my daughter doesn't like alcohol in General.
I also wanted to congratulate you for winning the contest “orangeisthenewblack”. Brava!!

Sicilians creative in the kitchen December 20, 2014 - 11:37

Hi Mariella, the rum you might not put it for nothing! And big thanks! Happy holidays, ADA

Rubina Ruin December 19, 2014 - 16:39

But that good with ricotta… I haven't tasted the other version you mention in the post, but I think they're both very good! Great for breakfast or snack, accompanied by a good tea.

Sicilians creative in the kitchen December 19, 2014 - 16:48

Hi Rubina, Thanks! Are crisp and butter cakes that last a long time. The basic recipe is my mother in law but I customized to my taste! Try it! Happy holidays, ADA


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