Flourless Ricotta and Chocolate Cake is a dreamy dessert that combines creamy ricotta, rich chocolate chips, and bright lemon zest—all without a trace of flour. Perfect for gluten-free guests or anyone who loves a dense, moist treat, this cake is as easy to make as it is to love. Whether it’s a family gathering, brunch with friends, or a cozy night in, this cake is always the right choice.
What Is Ricotta and Chocolate Cake?
This flourless ricotta cake is a European-inspired dessert that feels like a cross between an Italian cheesecake and a tender custard cake. Ricotta, a fresh and mild cheese, gives it a luscious texture without the heaviness of traditional cheesecake. It’s sweetened with sugar, flavored with lemon zest, and studded with chocolate chips—offering a balanced bite every time. Because there’s no crust or flour, it bakes into a light, delicate cake that melts in your mouth.
Why Everyone Will Love This Recipe
This cake hits all the right notes—it’s light yet indulgent, creamy yet dotted with melty chocolate. Here’s why it’s bound to become a favorite:
Naturally gluten-free—no flour needed!
Super easy with just a handful of ingredients.
Moist and rich thanks to the ricotta base.
Loved by adults and kids alike.
Ideal for dessert, afternoon tea, or even breakfast (yes, really).
Pro Tips for the Best Ricotta and Chocolate Cake
Use 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 Questions
Can 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.
Why Didn’t my Egg Whites Whip Properly?
Make sure the bowl is clean and there’s no yolk mixed in. Even a small amount of fat can prevent stiff peaks.
What Can I Serve With This Cake?
It’s delicious on its own, but a dusting of powdered sugar, a dollop of whipped cream, or fresh berries will make it extra special.
Is This Cake Safe for Gluten-Free Diets?
Yes! This recipe is completely flourless, making it naturally gluten-free—just ensure your chocolate chips are certified GF.
How to Store
Let the cake cool completely before storing. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days. When ready to enjoy, let it sit at room temperature for 10–15 minutes, or serve it cold for a cheesecake-like texture.
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