Cake with ricotta and chocolate drops

Ricotta cake and chocolate chips a cake very easy and quick to prepare, a cake prepared with the SMART DOUGH but enriched with chocolate chips. This dough surely you have already prepared a million times and you will have already noticed that it is very fast and above all without beating but, most important of all, you will have understood that whatever you add to it, as in this case the chocolate chips, will not fall to the bottom.

The chocolate chip cake is a soft, simple and genuine dessert! a quick cake with the consistency of a donut, soft to melt in the mouth and with many chocolate chips inside and on the surface that make it delicious as well as wonderful to present! The recipe is very easy and fast, it is the reinterpretation of the ricotta cake, I added vanilla to give perfume and enriched the cake many with chocolate chips that gave the bite a delicious contrast: soft cake – dark chocolate chips. Melt when the cake is warm, crunchy when it is cold! I leave you to imagine that good! The soft cake with chocolate chips, as the chocolate plum cake is a perfect dessert for breakfast and snack, its familiar and reassuring flavor typical of soft cakes of the past, makes it among the favorite desserts of children, also ideal to carry in the school backpack! Try it soon will be a success!

INGREDIENTS

Quantity for about 8 people 

200 gr of flour

200 gr of fresh ricotta (at room temperature)

2 tablespoons milk (room temperature)

150 gr of sugar

2 large eggs (at room temperature)

50 gr of cold melted butter (or 50 gr of oil)

1 teaspoon vanilla extract

1 sachet of baking powder

150 g chocolate chips or nuggets

PROCEDURE

First of all, at least half an hour before preparing your cake, take the ricotta out of the fridge, mix it well with a spoon in order to obtain a creamy mixture and leave it at room temperature. Beat the eggs with sugar and vanilla for 2 minutes, with the help of an electric mixer, until the mixture is light fluffy and swollen. Meanwhile, melt the butter and sift baking powder and flour. When the egg mixture is ready, add the melted butter, stirring at high speed. Finally add 1 tablespoon of flour sifted with baking powder: Stir at low speed, when the flour has been absorbed, add all the ricotta and mix at medium speed for about 2 minutes, until you get a smooth cream: Finally add all the flour, then the milk, stir at low speed until the mixture is velvety: Finally add the chocolate chips except 2 generous tablespoons: Mix by hand with a spatula the drops to the dough, with clear movements from bottom to top for a few seconds, the time that all the drops are well blended with the mixture: Finally pour the dough into a greased and lightly floured cake tin. Level the dough and add the chocolate chips set aside: Bake in a static oven at 180° for about 30 minutes. The time is indicative and can vary by a few minutes depending on the oven you are using. Always do the toothpick test. The cake is ready when it is lightly colored on the surface. Finally remove from the oven and let cool in a pan for 5 minutes. It is very important not to touch the freshly baked cake on the surface, otherwise the drops will lose their shape. Gently, turn out your cake with chocolate chips on a cake rack: Then let cool at least half an hour before cutting the slice: Enjoy your chocolate chip cake in all its softness: Store the cake with soft chocolate chips for days: 2 – 3 days at room temperature.