Ricotta Chocolate Chip Ciambella Cake ___

Ricotta Chocolate Chip Ciambella Cake


For the Ciambella:

  • 2 cups plus 1 teaspoon all purpose flour, divided
  • 0.5 cup plus 2 tablespoons mini semi sweet chocolate chips, divided
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 2 packets Vanillina or 2 teaspoons vanilla extract, divided - Vanillina available in La Bottega
  • 0.5 cup olive oil (Not Extra Virgin)
  • 1 cup whole milk ricotta
  • confectioners sugar for dusting


Preheat your oven to 350 degrees. Spray a tube pan with baking spray. Set aside.

Add 1 Teaspoon of the flour to the bowl with 1/2 Cup of the chocolate chips. Toss until they are coated in flour. Set aside

In a mixing bowl, whisk together 2 cups of the flour, baking powder and salt. Set aside.

In a mixing bowl combine the eggs, yolk, sugar and vanilla. Beat with an electric mixer on medium speed until fluffy. Add in the oil and beat until combined. Beat in the Ricotta until just incorporated.

Beat in the dry ingredients until just incorporated. Do not over mix. The batter will be thick. Fold in the chocolate chips tossed in flour and spoon the batter into the prepared pan.

Top with the remaining 2 tablespoons of chocolate chip.

Bake for 40 minutes. Cool and dust with confectioners sugar as desired.