Full Recipe – Step-by-Step in Simple English
Chocolate Ricotta Cake (Flourless)
This chocolate ricotta cake is smooth, rich, and creamy—almost like a chocolate mousse. It’s not too sweet, and since it uses almond flour instead of regular flour, it’s also gluten-free.
Ingredients:
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4 large eggs + 1 egg yolk (room temperature)
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1 cup (200g) + 2 tbsp (25g) white sugar, divided
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½ cup (113g) salted butter, room temperature
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½ tsp table salt (or ¾ tsp kosher salt)
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2 tsp almond extract
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2 tsp vanilla extract
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1¼ cups (284g) whole milk ricotta cheese
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1¼ cups (120g) super-fine almond flour
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½ cup (42g) Dutch process cocoa powder
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½ cup (57g) sliced or slivered blanched almonds
For Serving (optional):
Berry sauce, powdered sugar, whipped cream, or ice cream.
Instructions:
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Preheat the oven to 325°F (162°C).
Prepare a 9 or 10-inch springform pan:-
Grease the bottom and sides with butter or shortening.
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Place a piece of parchment paper at the bottom.
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Grease over the parchment.
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Sprinkle in a little cocoa powder and shake it around to coat the inside.
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Separate the eggs:
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Put the yolks in a small bowl.
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Put the whites in a medium bowl.
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Make the batter:
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Use an electric mixer to beat 1 cup of sugar, butter, salt, almond extract, and vanilla extract for 3–5 minutes, until light and fluffy.
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Add egg yolks one at a time, beating well after each one.
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Add ricotta, and mix until smooth.
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Scrape the bowl, then add almond flour and cocoa powder.
Mix on low speed until just combined. -
Whip egg whites in a separate bowl using a mixer:
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Beat until frothy.
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Slowly add the remaining 2 tbsp sugar.
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Continue to beat until stiff peaks form (they should hold their shape when you lift the beaters).
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Gently fold the whipped egg whites into the cake batter.
Do not overmix—it’s okay if there are some white streaks left. -
Pour the batter into the pan.
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Spread evenly.
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Sprinkle sliced almonds on top.
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Bake for 55–65 minutes, until:
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The cake starts pulling away from the sides.
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The center is slightly wobbly but set (like pudding).
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If it still looks liquidy under the surface, bake longer.
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Cool the cake:
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Let it cool on a wire rack in the pan for 10 minutes.
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Run a knife around the edges.
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Open the springform pan and remove the sides.
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Cool completely before serving.
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To Serve:
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Sprinkle powdered sugar
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Drizzle berry sauce
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Add whipped cream
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Serve with a scoop of ice cream
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Or drizzle hot fudge, caramel, or fruit sauces
Make Ahead & Storage:
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The cake stays fresh for up to 3 days if covered and stored at room temperature.
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To freeze:
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Wrap it twice in plastic wrap and once in foil.
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Freeze for up to 3 months.
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Thaw at room temperature for about 12 hours.
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Tips & Tricks:
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Dutch Process Cocoa gives a smoother, richer chocolate flavor.
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The cake will sink a little as it cools. Don’t worry—it’s normal and makes it extra creamy inside.
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Don’t use skim ricotta—whole milk ricotta gives the best creamy texture.
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Use super-fine almond flour for a smooth batter.
Short Recipe Overview
Flourless Chocolate Ricotta Cake
Description:
A super creamy, rich, and lightly sweet chocolate cake made with almond flour and ricotta. It’s gluten-free, has a mousse-like texture, and tastes even better with berries or whipped cream.
Duration:
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Prep time: 30 minutes
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Bake time: 55–65 minutes
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Total time: 1 hour 35 minutes
Ingredients:
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4 large eggs + 1 yolk (room temperature)
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1 cup + 2 tbsp white sugar
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½ cup salted butter (room temp)
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½ tsp salt (or ¾ tsp kosher salt)
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2 tsp almond extract
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2 tsp vanilla extract
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1¼ cups whole milk ricotta
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1¼ cups superfine almond flour
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½ cup Dutch process cocoa powder
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½ cup sliced or slivered blanched almonds
Optional for serving:
Berry sauce, powdered sugar, whipped cream, or ice cream.
Instructions:
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Preheat oven to 325°F (162°C). Grease and line a springform pan with parchment, coat with cocoa powder.
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Separate eggs into yolks and whites.
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Beat butter, 1 cup sugar, salt, vanilla, and almond extract until fluffy (3–5 min).
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Beat in yolks one at a time.
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Add ricotta and mix. Then add almond flour and cocoa powder.
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Beat egg whites until frothy. Add 2 tbsp sugar and beat to stiff peaks.
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Gently fold egg whites into the batter. Don’t overmix.
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Pour batter into the pan, smooth the top, and sprinkle almonds.
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Bake for 55–65 min until the center is set but slightly jiggly.
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Cool in the pan for 10 min, then remove sides and cool completely.
Notes:
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Cake will sink as it cools—this is normal and makes it extra creamy.
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Store covered at room temp for 3 days or freeze for 3 months.
