Chocolate and Ricotta Cake – Moist, Creamy & Made With Arborio Rice

This chocolate and ricotta cake is incredibly moist and flavorful. Arborio rice gives this cake its signature creamy-but-firm texture, making this chocolate and ricotta cake perfect for breakfast, dessert or an afternoon treat.

Serves: 5-6 | Preparation time: 20 mins | Cooking time: approx. 1 h

300g cow’s milk Italian Ricotta
280g Arborio rice
200g brown sugar
60g of grated dark chocolate
1 Lt of whole milk
Handful of dark chocolate chips
2 eggs at room temperature
Pinch of salt
Icing sugar for dusting

Method

Heat the milk in a large saucepan. When it begins to boil, add the Arborio rice, sugar and a pinch of salt. Stir frequently until the rice absorbs the milk and the mixture thickens, taking care not to let it stick.

Remove from the heat, add the grated dark chocolate and mix well until melted and combined.

Preheat the oven to 180°C / 350°F / Gas 4. Mash the ricotta until creamy, whisk the eggs and add them to create a smooth base for the chocolate and ricotta cake.

Add the rice mixture into the ricotta mixture, stirring well but gently—avoid breaking the rice grains too much.

Pour the batter into a baking tray lined with baking paper and level the surface. Add the chocolate chips on top.

Bake in a static oven for 20–25 minutes, or until set and lightly golden.

Let the chocolate and ricotta cake cool completely, dust with icing sugar and slice.