Ricotta and Chocolate Chip Cake

250-300 kcal

every 100 grams

PRESENTATION

Welcome! Today I’m introducing an irresistible dessert: Ricotta and Chocolate Chip Cake, made with a modern touch thanks to the air fryer.

This cake combines the softness of ricotta with the indulgence of chocolate chips, creating a perfect balance of flavors and textures. Baked in the air fryer, this preparation ensures even and crispy cooking, without sacrificing lightness.

Imagine a crispy exterior concealing a soft, ricotta-rich interior, interspersed with delightful chocolate chips that melt gently with each bite.

The air fryer not only makes the dessert lighter and healthier but also quicker to prepare, guaranteeing a perfect golden brown without excess oil.

Whether for a dessert after dinner or a delicious snack, Ricotta and Chocolate Chip Cake in the air fryer will win everyone over with its unique flavor and impeccable presentation.

INGREDIENTS

FOR THE RICOTTA AND CHOCOLATE CHIP CAKE: 250 grams of fresh ricotta; 100 grams of sugar; 2 medium eggs; 50 grams of melted butter; 150 grams of all-purpose flour; 1 packet of baking powder (16 grams); 80 grams of dark chocolate chips; 80 ml of whole milk; 1 teaspoon of vanilla extract; A pinch of salt

PREPARATION

Preheat the air fryer to 180°C (about 350°F).
In a large bowl, mix the ricotta with the sugar until you achieve a creamy mixture.
Add the eggs one at a time, continuing to mix until fully incorporated.
Pour in the melted butter and milk, and mix well.
Sift the flour and baking powder directly into the ricotta mixture and gently mix until a smooth batter forms.
Add the dark chocolate chips and vanilla extract, stirring to distribute them evenly.
Lightly grease the cake pan or line it with parchment paper.
Transfer the batter to the air fryer, making sure to level it well.
Cook the cake at 180°C for about 25-30 minutes, or until it is golden and a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the air fryer for a few minutes.
Carefully remove the cake and let it cool completely on a rack before serving.
Slice and enjoy your delicious Ricotta and Chocolate Chip Cake!

STORAGE

Once completely cooled, store the cake in an airtight container or wrap it well in plastic wrap. It can be kept at room temperature for 1-2 days, or in the refrigerator for about 4-5 days.