Ricotta and White-Chocolate Cake

Sweet Moments: Rega Matok Sweet Moments: Rega Matok
Leave a review

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 

10
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a 12-inch (30-centimeter) loaf pan.

  2. In a bowl, vigorously mix eggs, salt, vanilla, sugar, ricotta, and oil, until well blended.

  3. Add flour and baking powder and mix just until smooth.

  4. Chop white chocolate into fine powder. Add chocolate powder into batter and stir gently until evenly distributed.

  5. 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.

  6. Cool completely at room temperature. Sprinkle with confectioners’ sugar and serve.

Notes:

Store cake in a sealed container in refrigerator for up to six days. Serve warm or at room temperature.

Variations:

Cake can be topped with chopped nuts before baking.

Suggested Recipes

Explore

cakes rega matok rich dessert sweet moments white chocolate
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Goldy •

Should the ricotta cheese be blended in the mixture till smooth or should it be left bitty?

Avigael Levi Kosher.com Team •
Reply to Goldy

According to step 2 in the directions above, it looks like you mix the ricotta with the other wet ingredients until it's well incorporated- if you want to blend longer, for a smoother texture, that's totally up to you and your preference.

Raquel Pasvi •

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!