Easter Chocolate Chip and Ricotta Ciambellone Recipe
A simple, no-fuss cake. Due to the rich ricotta, it is soft and perfect for holidays or Sunday breakfast. Chocolate chips and lemon zest make a delicious combination for chocolate lovers.
Ingredient
– 1 ¼ cups flour– 2 teaspoons baking powder– ½ teaspoon salt– 4 egg– 1 cup sugar– 1 cup ricotta– ¼ cup butter melted– 1 Tablespoon lemon liqueur– zest of one organic lemon– 1 teaspoon vanilla extract– ½ cup semi-sweet chocolate chip– malted Easter egg
Direction
1
Pre-heat the oven to 350ºF. Grease and flour Bundt pan (or use baking spray like me).
2
Mix flour, baking powder, and salt in a medium bowl. Mix well. Stiffen egg whites. From mixer, add to small bowl; set aside.
3
Mix the butter, ricotta, and sugar for 3 minutes in the mixer bowl. While the machine runs, add egg yolks one at a time.
4
Mix lemon liqueur, zest, and vanilla. Gradually add dry ingredients until combined. Mix in chocolate chips. Gently fold in the egg whites until combined.
5
Pour into prepared cake pan and bake 35-40 minutes.Every oven is different, so skewer your cake at 35 minutes to see if done.
6
Remove cake from pan after cooling. Sprinkle confectioners' sugar.
If serving Easter, place malted Easter eggs in the center.