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Italian Chocolate Fig Cake with Ricotta Recipe

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4 from 57 reviews

This Italian Chocolate Fig Cake with Ricotta is a moist and flavorful dessert that combines the natural sweetness of fresh figs with rich cocoa and creamy ricotta. Enhanced by a hint of Marsala wine and topped with toasted sliced almonds, this cake is perfect for a sophisticated treat that offers a delightful balance of textures and tastes.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 280 g 00 flour or all-purpose flour (2 ¼ cups)
  • 20 g unsweetened cocoa powder (¼ cup)
  • 130 g granulated sugar (⅔ cup)
  • 8 g baking powder (2 teaspoons)
  • 1 pinch fine salt

Wet Ingredients

  • 2 large eggs
  • 70 g canola oil (⅓ cup)
  • 250 g fresh ricotta cheese (about 9 oz), well drained
  • 50 ml Marsala wine (about 3 tablespoons)

Fresh Produce

  • 300 g fresh figs (about 10 oz)

Toppings

  • 10 g sliced almonds (about 2 tablespoons)

Instructions

  1. Combine Dry Ingredients: Preheat the oven to 180°C (350°F). In a medium bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt until evenly combined. Set aside.
  2. Combine Wet Ingredients: In a large bowl, whisk the eggs, canola oil, well-drained ricotta, and Marsala wine together for a few minutes until creamy and well combined. It’s fine if the ricotta isn’t completely smooth but avoid large lumps.
  3. Prepare Figs: Rinse figs gently under cold water and pat dry with paper towels. Choose ripe yet firm figs to maintain shape during baking. Cut most of them into small pieces, reserving three whole figs for topping. Peeling is optional based on fig skin thickness.
  4. Make the Batter: Gradually add the dry ingredient mixture to the ricotta and wet mixture, whisking continuously. As the batter thickens, switch to a spoon or spatula and fold gently until everything is evenly combined. The batter should be thick but soft.
  5. Fold in Figs: Gently fold the chopped figs into the batter, ensuring even distribution without crushing them.
  6. Prepare Pan and Pour Batter: Line an 8-inch (20 cm) springform pan with parchment paper. Pour the batter into the pan and spread evenly with the back of a spoon or spatula.
  7. Decorate: Slice the three reserved figs and arrange them on top of the batter. Sprinkle the sliced almonds evenly over the cake surface to toast lightly during baking.
  8. Bake: Bake the cake for about 45 minutes, then check the center with a toothpick. It should come out clean or with a few moist crumbs but no wet batter. If needed, bake an additional 5 minutes and recheck.
  9. Cool: Allow the cake to cool completely in the pan before carefully removing it from the springform pan. This helps the cake set and makes slicing easier.

Notes

  • Use ripe but firm figs to ensure they hold their shape during baking.
  • Do not peel figs unless the skin is very thick; it adds flavor and texture.
  • Well-drained ricotta is essential to prevent excess moisture in the batter.
  • When folding figs into batter, be gentle to avoid breaking them down too much.
  • The cake is naturally moist due to fresh figs and ricotta; slight moist crumbs on the toothpick are normal.
  • Sliced almonds toast during baking to add a pleasant crunch and enhance flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/italian-chocolate-fig-cake-with-ricotta-recipe/