Here’s a delicious recipe for a Ricotta and Dark Chocolate Chip Plumcake (Italian-style loaf cake). It’s moist, fluffy, and perfect for breakfast or dessert!
Ricotta and Dark Chocolate Chip Plumcake Recipe
Ingredients:
- 1 1/2 cups (200g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar (for extra moisture)
- 1 cup (250g) ricotta cheese (full-fat works best)
- 2 large eggs
- 1/2 cup (120ml) unsalted butter, melted (or substitute with vegetable oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) dark chocolate chips (or chopped dark chocolate)
- Zest of 1 lemon or orange (optional, for a citrusy twist)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan (9×5 inches) and line it with parchment paper for easy removal.
- Mix wet ingredients:
- In a large bowl, whisk together the ricotta, melted butter, and sugars until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and citrus zest (if using).
- Combine dry ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the dark chocolate chips.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
- Cool and serve:
- Let the plumcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Tips:
- For extra richness, use high-quality dark chocolate (70% cocoa or higher).
- If you prefer a lighter texture, you can whip the egg whites separately and fold them into the batter at the end.
- Store the plumcake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Enjoy this moist, chocolatey, and slightly tangy plumcake with a cup of coffee or tea!
