Introduction
Few desserts strike the perfect balance between rustic charm and decadent indulgence like this Almond, Ricotta & Chocolate Cake. With its luscious layers—a dense yet tender chocolate cake base, a velvety almond-ricotta center, and a glossy chocolate finish—it’s the kind of cake that impresses with every bite. Whether you’re baking for a special celebration or a quiet evening in, this recipe transforms simple ingredients into a show-stopping centerpiece. Ready to fall in love with your new favorite chocolate cake?
Why You’ll Love This Recipe
This cake is anything but ordinary. It’s a celebration of textures and flavors: moist chocolate cake, creamy ricotta filling, and a delicate almond crunch. The subtle nuttiness from almond flour beautifully complements the bittersweet cocoa, while the ricotta center offers a creamy contrast that feels almost like a hidden cheesecake swirl. Plus, the finished cake looks elegant with minimal effort—perfect for both beginner bakers and experienced dessert lovers.
What makes it even better? It’s made with easy-to-find pantry staples and comes together in just a few simple steps. The ricotta filling adds protein, the almonds bring healthy fats, and the moderate use of sugar ensures it’s sweet without being overwhelming.
Whether served as a weeknight treat, a weekend dessert, or the star of a holiday table, this cake is a crowd-pleaser.
Ingredients
For the Chocolate Cake Base:
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
For the Ricotta Filling:
- 1 cup (250 g) whole-milk ricotta, well-drained
- 1 egg
- 2 tbsp (25 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp (8 g) almond flour or finely ground almonds
For Finishing:
- 1/3 cup (60 g) melted dark chocolate or ganache
- 2 tbsp slivered or whole almonds
- Powdered sugar, for dusting
Necessary Tools
- 9-inch springform pan
- Two mixing bowls (medium and large)
- Whisk and rubber spatula
- Sifter or fine mesh strainer
- Measuring cups and spoons
- Cooling rack
- Knife or offset spatula
Ingredient Swaps and Additions
- Ricotta: Substitute with mascarpone for a richer, creamier filling.
- Almond Flour: Use hazelnut flour for a different nutty profile.
- Cocoa Powder: Try Dutch-processed cocoa for a deeper chocolate flavor.
- Sugar: Coconut sugar or light brown sugar can replace white sugar.
- Chocolate Topping: Swap with a ganache made of equal parts cream and chocolate.
- Add-ins: Stir in mini chocolate chips or chopped nuts into the cake batter for extra texture.
Step-by-Step Instructions
1. Make the Chocolate Cake Base
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
In a large bowl, whisk together the melted butter, sugar, and eggs until the mixture is smooth and slightly fluffy. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until everything is just combined—don’t overmix.
2. Prepare the Ricotta Filling
In a separate bowl, beat together the ricotta, egg, sugar, vanilla, and almond flour until smooth and silky. Ensure the ricotta is well-drained to avoid excess moisture that can affect the cake’s texture.
3. Layer and Bake
Pour half of the chocolate batter into the prepared pan and smooth it out. Spoon or gently pour the ricotta mixture on top, keeping a half-inch border around the edge. Carefully spoon the remaining chocolate batter over the ricotta layer, covering it as much as possible without disturbing the filling.
Bake for 40–50 minutes, or until the top is set and a toothpick inserted into the chocolate portion comes out with moist crumbs (avoid piercing the ricotta).
Let the cake cool in the pan for 15 minutes before releasing the springform.
4. Finish and Garnish
Drizzle with warm melted dark chocolate or a rich ganache. Scatter slivered or whole almonds on top. Dust with powdered sugar for an elegant finish.
Pro Tips for Success
- Drain Your Ricotta: Wrap in a cheesecloth or paper towel and let sit for at least 30 minutes to remove excess moisture.
- Don’t Overmix: Stir the batter just until the ingredients are combined to keep the cake tender.
- Room Temp Ingredients: Bring eggs and ricotta to room temperature for even mixing.
- Baking Time Awareness: Check doneness in the chocolate layer only. The ricotta center remains moist.
- Use a Springform Pan: This makes for easier release and a cleaner presentation.
Serving Suggestions
- Serve slightly warm with a scoop of vanilla ice cream.
- Pair with a strong espresso or cappuccino for a European café vibe.
- Plate with fresh berries and a drizzle of raspberry coulis for a tart contrast.
- Add a touch of sea salt to the ganache drizzle for a salted chocolate twist.
Storing and Reheating
- Storage: Store the cake covered in the refrigerator for up to 4 days.
- Reheat: Microwave individual slices for 10–15 seconds or warm in a low oven at 300°F (150°C) for 10 minutes.
- Freezing: Wrap the fully cooled cake in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Nutritional Information (per slice, based on 10 slices)
- Calories: ~310 kcal
- Protein: 7 g
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 29 g
- Sugar: 18 g
- Fiber: 3 g
- Sodium: 90 mg
Frequently Asked Questions
Can I use part-skim ricotta? Yes, but be sure to drain it thoroughly to prevent a watery texture.
Can I make it gluten-free? Absolutely—replace all-purpose flour with a 1:1 gluten-free blend.
How do I know when the cake is done? Insert a skewer into the chocolate layer only. It should come out with moist crumbs.
Can I skip the almond flour? Yes, though it enhances flavor and texture. Substitute with 1 tsp of cornstarch if needed.
Is this cake overly sweet? No—it strikes a pleasant balance. You can reduce sugar slightly without affecting structure.
Conclusion
This Decadent Almond, Ricotta & Chocolate Cake is a love letter to dessert: rich, comforting, and undeniably elegant. From its creamy ricotta center to its glossy chocolate top, every bite is a layered delight. With simple ingredients and clear steps, it’s a recipe you’ll return to again and again. Whether shared with guests or savored solo, it’s bound to leave an impression.
Hungry for more indulgent yet easy recipes? Dive into our collection and make your kitchen your favorite bakery.
Almond, Ricotta & Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
- In a large bowl, whisk together the melted butter, sugar, and eggs until smooth and slightly fluffy.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until just combined—don’t overmix.
- In a separate bowl, beat together the ricotta, egg, sugar, vanilla, and almond flour until smooth and silky.
- Ensure the ricotta is well-drained to avoid excess moisture.
- Pour half of the chocolate batter into the prepared pan and smooth it out.
- Spoon or gently pour the ricotta mixture on top, keeping a half-inch border around the edge.
- Carefully spoon the remaining chocolate batter over the ricotta layer, covering it without disturbing the filling.
- Bake for 40–50 minutes, or until the top is set and a toothpick inserted into the chocolate portion comes out with moist crumbs.
- Let the cake cool in the pan for 15 minutes before releasing the springform.
- Drizzle with warm melted dark chocolate or a rich ganache.
- Scatter slivered or whole almonds on top.
- Dust with powdered sugar for an elegant finish.
