Flourless Ricotta and Chocolate Cake: Super Creamy And Easy To Make

Flourless Ricotta and Chocolate Cake is a dreamy dessert that combines creamy ricotta, rich chocolate chips, and bright lemon zest—all without a trace of flour. Perfect for gluten-free guests or anyone who loves a dense, moist treat, this cake is as easy to make as it is to love. Whether it’s a family gathering, brunch with friends, or a cozy night in, this cake is always the right choice.

What Is Ricotta and Chocolate Cake?

This flourless ricotta cake is a European-inspired dessert that feels like a cross between an Italian cheesecake and a tender custard cake. Ricotta, a fresh and mild cheese, gives it a luscious texture without the heaviness of traditional cheesecake. It’s sweetened with sugar, flavored with lemon zest, and studded with chocolate chips—offering a balanced bite every time. Because there’s no crust or flour, it bakes into a light, delicate cake that melts in your mouth.

Why Everyone Will Love This Recipe

This cake hits all the right notes—it's light yet indulgent, creamy yet dotted with melty chocolate. Here’s why it’s bound to become a favorite:

• Naturally gluten-free—no flour needed!
• Super easy with just a handful of ingredients.
• Moist and rich thanks to the ricotta base.
• Loved by adults and kids alike.
• Ideal for dessert, afternoon tea, or even breakfast (yes, really).

Pro Tips for the Best Ricotta and Chocolate Cake

• Use full-fat ricotta: It yields the creamiest texture. Drain excess liquid if it seems too wet.
• Room temperature eggs: They mix more evenly and help the cake rise.
• Don't overmix: Fold gently to keep the texture airy and light.
• Add a pinch of salt: It enhances both the chocolate and ricotta flavor.
• Try orange zest instead of lemon for a slightly sweeter twist.

Frequently Asked Questions

Can I Use Low-Fat Ricotta?

You can, but the cake will be less rich and creamy. Full-fat ricotta is best for that melt-in-your-mouth texture.

Are Chocolate Chips Necessary?

They add texture and sweetness, but you can skip them or swap in chopped dark chocolate, white chocolate, or dried fruit.

Can I Make This Cake Ahead of Time?

Absolutely! It tastes even better the next day after chilling in the fridge. Just let it come to room temp before serving.

Why Didn’t my Egg Whites Whip Properly?

Make sure the bowl is clean and there’s no yolk mixed in. Even a small amount of fat can prevent stiff peaks.

What Can I Serve With This Cake?

It’s delicious on its own, but a dusting of powdered sugar, a dollop of whipped cream, or fresh berries will make it extra special.

Is This Cake Safe for Gluten-Free Diets?

Yes! This recipe is completely flourless, making it naturally gluten-free—just ensure your chocolate chips are certified GF.

How to Store

Let the cake cool completely before storing. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days. When ready to enjoy, let it sit at room temperature for 10–15 minutes, or serve it cold for a cheesecake-like texture.

How to Freeze

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.

How To Make Ricotta and Chocolate Cake

Separate the eggs, placing yolks and whites in two different bowls. Beat the egg whites with half the sugar until stiff peaks form. The mixture should be glossy and stable. In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Add ricotta and lemon zest to the yolk mixture. Mix until you have a smooth cream.

Gently fold in the whipped egg whites using a spatula, mixing from bottom to top to avoid deflating the air. Add the chocolate chips and stir gently to combine. Pour into a 9-inch (22–24 cm) cake pan lined with parchment paper. Smooth the top.

Bake at 350°F (180°C) for 45 minutes, or until golden and set in the center. Let it cool completely in the pan before slicing and serving.