Easter Chocolate Chip and Ricotta Ciambellone Recipe – Simple Recipe Ever

Easter Chocolate Chip and Ricotta Ciambellone Recipe – Simple Recipe Ever: We are pleased to welcome you to this exciting Easter special recipe edition! As the flowers of springtime bloom and the celebrations of Easter draw near, what could be a more fitting way to commemorate the occasion than with a delectable homemade dessert? The Easter Chocolate Chip and Ricotta Ciambellone recipe that we are going to share with you in this blog post is sure to make your mouth water.

Easter Chocolate Chip and Ricotta Ciambellone Recipe – Simple Recipe Ever

This traditional Italian cake is extremely light and fluffy, and it is brimming with rich chocolaty richness. Because of these qualities, it is the ideal addition to your Easter brunch or dessert table. Now that we have the recipe, let’s get down to business and figure out how to make this exquisite delicacy!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 cup whole milk ricotta cheese
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting (optional)

Also See:

Roasted Radish Salad Recipe For Easter Day 2024 – step By Step Guide

Instructions

• Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). For a ciambellone mold or bundt pan of 9 inches in diameter, grease and flour it, making sure to provide a uniform coating to prevent sticking.
• Butter that has been softened and granulated sugar should be mixed together in a large mixing dish.

• In order to achieve a light and fluffy texture, cream the butter and sugar together using either a hand mixer or a stand mixer.
• To the mixture of butter and sugar, add the ricotta cheese, and continue to stir until the ingredients are completely incorporated and smooth.

• Incorporate the eggs one at a time by beating them in, making sure that each egg is completely included before adding the next layer.
• Put the vanilla essence into the mixture and mix it until it is distributed equally throughout the batter.

• A second bowl should be used to combine the all-purpose flour, baking powder, baking soda, and salt.
• Sift the ingredients together. In order to create a smooth batter, gradually incorporate the dry ingredients into the wet ingredients while continuing to stir.

• Be cautious not to overmix the batter as you subtly incorporate the semi-sweet chocolate chips into the batter until they are dispersed equally throughout the batter.
• With a spatula, spread the batter out evenly in the ciambellone form or bundt pan that has been prepared. Pour the batter into the mold.

• After the oven has been warmed, place the pan inside and bake it for forty-five to fifty minutes, or until a toothpick that is inserted into the center of the dish comes out clean and the top is golden brown.
• The ciambellone should be removed from the oven once it has been baked and allowed to cool for ten to fifteen minutes in the pan.

• When the ciambellone has reached the desired temperature, carefully invert it onto a wire rack. After it has cooled, place the ciambellone on a tray that is intended for presenting.
• For an additional touch of sweetness and sophistication, powdered sugar can be sprinkled on top of the ciambellone if it is something that you intend to do.

• Serve the Easter Chocolate Chip and Ricotta Ciambellone with your preferred hot beverage, or enjoy it on its own as a delicious Easter treat. You can slice it and serve it alongside your beverage of choice.

Nutritional Information:

• Serving Size: 1 slice (1/12 of the ciambellone)
• Calories: 280
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 220mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 5g

Notes

• Quality of the Ingredients: Use high-quality ingredients, especially for the ricotta, lemon, and chocolate chips, which are important for taste. Using fresh, full-fat ricotta and organic lemons can make the cake taste a lot better.
• Ingredients at Room Temperature: Before adding, make sure that things like eggs, ricotta, and butter are at room temperature. This makes the batter smooth and blended so it bakes evenly.

• How to Zest: When you zest a lemon, stay away from the sharp white pith that lies under the colored skin. For the best taste, only use the top zest.
• Gentle Folding: To keep the airiness, fold the beaten egg whites gently into the batter as you add them. In turn, this helps the cake stay light and rise.

• Prepare the pan: Grease and flour the Bundt pan well, or use a baking spray with flour to make sure the cake comes out easily after baking. Make sure to fill up the whole pan.
• Baking Time: Since oven temps can change, check the cake for doneness a few minutes before the time it says to bake for. When a skewer stuck into the deepest part of the cake comes out clean, it’s done.

• Putting the cake on a wire rack to cool after letting it cool in the pan for about 10 minutes. If the cake cools in the pan for too long, it might stick.
• Flavor Development: The ciambellone tastes great when it’s fresh, but the flavors can get stronger after a day, so you might want to make it the day before you want to serve it.

• Adding a touch of taste and style to the presentation, serve with fresh berries or a dollop of whipped cream, powdered sugar, or a drizzle of lemon glaze.
• How to Store It: Keep the cake in the right way to keep its taste and moisture. If you’re not going to serve it right away, a cake cover or a container that won’t let air in can help keep it fresh.