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Chocolate Chip Ricotta Cake
Chocolate Chip Ricotta Cake


Incredibly rich and moist, this easy Ricotta Cake comes together with few ingredients and it's loaded with chocolate chips!
Thanks to the whipped egg whites, the cake texture is airy and fluffy like a souffle.
The generous amount of Ricotta cheese gives moisture and all the fat this cake needs: no oil and butter is needed in this recipe.
The sugar amount is very balanced thanks to the irresistible chocolate chips that gives extra sweetness to the cake.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Italian
Servings 8 Servings
Calories 242 kcal


  • 2 eggs medium size, room temperature
  • 110 g (1/2 cup) caster sugar or granulated white sugar
  • 1 tsp vanilla extract
  • 500 g (17,5 oz) Ricotta cheese room temperature; or other similar cream cheese if you can't find Ricotta
  • 55 g (1/2 cup) cornstarch
  • 1/4 tsp baking powder
  • 90 g (1/2 cup) chocolate chips


  • In a large bowl place the egg whites and start whipping with a hand or stand mixer.
  • When starts to white foamy, add in three times about 60 g (1/4 cup) of the caster sugar and keep on mixing until stiff peaks. Set aside.
  • In a large bowl place the egg yolks, vanilla extract, the remaining caster sugar (50 g-4 tbsp) and mix for few minutes with a hand mixer until thick and pale.
  • Incorporate Ricotta cheese without overmixing.
  • Sift in cornstarch, baking powder and mix just until combined.
  • Gently fold with a spatula about 1/4 of the whipped egg whites into the yolks mix; then add the yolk mix into the remaining egg whites, add chocolate chips, and gently fold until combined. Don't overmix to avoid deflating the batter.
  • Place the batter into a lined 17cm-7inch springform pan.
  • Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 45 minutes or until a toothpick comes out clean.
  • Cool down in the pan for about 20 minutes before unmold it and cool down completely onto a wire rack.



Store at room temperature for 1 day or in refrigerator for up to one week.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

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Chocolate Chip Ricotta Cake

This recipe is very easy to make, just pay attention when you add the whipped egg whites into the yolk mix: you should be very delicate, use a spatula (not the hand mixer!) and gently and slowly fold the batter. Start adding about 3 tbsp ot whipped whites into yolks, then you can gently fold the yolk mix into the remaining whites without deflating the batter.

Chocolate Chip Ricotta Cake

Since Ricotta cheese is delicate in flavor, the main flavor of this cake is chocolate and vanilla: for this reason do NOT skip a splash of a very good quality true vanilla paste or extract in the batter.

Since the cake is not too sweet, you can sprinkle some powdered sugar on top before serving.