This delicate, easy-to-prepare ricotta-cheese cake, is especially rich thanks to the white chocolate that adds sweetness and perfectly complements the sourness of the cheese. It’s the kind of cake that’s great with a cup of coffee or tea after a meal or just as a sweet afternoon snack. Yields: 1- by 12-inch (30-centimeter) loaf pan
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a 12-inch (30-centimeter) loaf pan.
In a bowl, vigorously mix eggs, salt, vanilla, sugar, ricotta, and oil, until well blended.
Add flour and baking powder and mix just until smooth.
Chop white chocolate into fine powder. Add chocolate powder into batter and stir gently until evenly distributed.
Pour batter into pan and smooth surface. Bake 35–45 minutes, or until cake has risen, is golden, and a toothpick stuck into center comes out with moist crumbs.
Cool completely at room temperature. Sprinkle with confectioners’ sugar and serve.
Store cake in a sealed container in refrigerator for up to six days. Serve warm or at room temperature.
Cake can be topped with chopped nuts before baking.
It is perfect I followed the step by step and did it with dark chocolate.
It’s incredible! In my oven it cooked in 35 minutes and I’m enjoying this delicious cake right now. As this was my first time making cake with ricotta I was very nervous. Thank you for sharing!