Tuesday, March 12, 2013

More Loaves: Chocolate Chip Ricotta

Some people love bundts, some love layers, others like cupcakes (not me), and some like loaves.

I am a loaf cake kind of girl, in case you've noticed.

Loaf cakes are nice in the morning, feels like you are cutting a slice of bread, instead of cake.
They are easy to bake and I have had the same loaf pan for 26 years, I feel comfortable.

Loaf cakes make nice gifts wrapped up in parchment paper tied up with string......these are a few of my favorite things! (no raindrops on roses here :)

This is my creation, so simple, so good.

I think you'll like it. And for those of you who always seem to have issues with using ricotta in cakes, this one will not fail you or sink in the middle, I promise.

Stacey's Chocolate Chip Loaf Cake w/ Ricotta:

1/2 cup butter (a stick), softened
1 cup of sugar
3 eggs
1 tsp vanilla
8 oz. of fresh ricotta cheese (I sneak in an extra tablespoon if I have it)
2 cups of flour
3/4 tsp of baking soda
zest of an orange or lemon (optional)
1/2 cup of semi-sweet chocolate chips

Preheat oven to 350F, and butter a loaf pan, or line with parchment paper.

Cream the butter with the sugar and eggs and beat in the ricotta and vanilla until the mixture is nice and fluffy.

Add in the flour and baking soda, zest and chocolate chips. Mix until a nice thick batter turns out.

Using a rubber spatula, spoon the batter into the prepared 9" loaf pan and bake for 45-50 minutes.

I remove the cake immediately, so it doesn't dry out (I lift it out with parchment paper), and transfer to a rack to cool.

Excellent warm that night (always for me), or the next morning when you wake up.

Good morning sunshine!

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Allison @ Type A Kitchen said...

This looks fantastic!! I can't wait to try it. I've only ever baked an orange pound cake with ricotta cheese, but it came out phenominally so I have no doubt this would as well. Thanks, as always!

Kate said...

Awwwww...loaf cakes allow you to have no guilt when you slice off a piece in the morning! At least that is the way it is here....this looks tasty!

Ciao Chow Linda said...

Your cake looks perfect Stacey and I will have to try it, after my failures with the Gina DePalma ricotta pound cake. Thanks for the recipe.

Anonymous said...

Could you tell us a bit about your trusty 26 year old loaf pan? I use a 9x5 glass Pyrex, and am not thrilled with my results. It never seems ROOMY enough for recipes. S'il vous plait, Ms. Snacks?

Stacey Snacks said...

I hate the Pyrex glass loaf pan. Not a good one.
I have some old German loaf pan, which I always line with parchment paper for easy lift out, and I never butter it anymore. It's some kind of aluminum loaf pan I bought before I got married and before bakeware was all fancy! I love it and couldn't live without.
Kaiser and Nordicware are my favorite bakeware.

Ms. Snacks

Annie said...

Made this tonight, and I couldn't wait for it to cool, so I stole a slice!
So good, even warm! Thanks for the recipe.

Annie said...
This comment has been removed by a blog administrator.
Joanne said...

I do love a good loaf cake! They are truly underrated if you ask me. Can't go wrong with chocolate, ricotta and citrus!

Catherine said...

Sounds rather good, have you ever done it with lime? I love chocolate and lime, we have chocolate lime candies here in the UK.

Do you think it would work with plain yogurt in the case of no ricotta?

Bites from life with the barking lot said...

I love loaf cakes and never could put my finger on why. Thanks for doing that for me - slicing bread, but really cake! If this is anything like your apple and ricotta cake it will be a winner!

Stacey Snacks said...

Yes, I have made a yogurt lime loaf cake from one of my French cookbooks, very similar cake, but a bit different with the ricotta.


Proud Italian Cook said...

I just bought 2lbs of ricotta today, should I dare make this? You get me in trouble with your loaf cakes, I don't have your metabolism!

Bites from life with the barking lot said...

Just made! Lovely and it's nice warm. Easy too.