Alright, friends, if you love chocolate but are also craving something a little different — something moist, tender, and with that unexpected nutty twist — you’re going to adore this cake. I stumbled on the magic of almond and ricotta pairing after a few kitchen experiments, and let me tell you, it’s like chocolate dessert goals on a whole new level! The cake is deeply chocolatey but melts in your mouth with this delicate, creamy ricotta texture, while toasted almonds add just the right crunch. Plus, it’s not too sweet, which means you can enjoy second (or third) slices without regrets. Ready to fill your kitchen with the aroma of rich cocoa and almonds? Let’s dive in!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 cup ricotta cheese (whole milk works best)
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup toasted sliced almonds, plus extra for topping
1 tsp pure vanilla extract
1/4 cup vegetable oil (or neutral oil)
Optional: powdered sugar for dusting
How I Make It
Step 1:
First, preheat your oven to 350°F. Grab an 8-inch springform pan and grease it well with butter or line it with parchment to make sure our cake releases beautifully. Toss your sliced almonds in a dry pan over medium heat, stirring often, until they’re golden and fragrant — roughly 3 to 5 minutes. Set those aside to cool; they’ll bring that irresistible nutty crunch.
Step 2:
In a large bowl, combine the ricotta cheese and sugar. Use a whisk or electric mixer on medium speed to beat them together until the mixture is smooth and creamy, about 2 minutes. It will smell softly sweet and look glossy — that’s your cue to move on.
Step 3:
Next, add the eggs one at a time, beating well after each addition. The batter will become more luscious and slightly aerated, which helps the cake rise just right.
Step 4:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This step is key because it ensures no lumps of cocoa or flour sneak into your batter. Slowly fold the dry ingredients into your ricotta mixture using a spatula — be gentle here to preserve the fluffiness.
Step 5:
Stir in the vanilla extract, vegetable oil, and finally, the toasted almonds. The batter will be thick but smooth, with little specs of chocolate and brown almonds evenly distributed.
Step 6:
Pour the batter into your prepared pan, smooth the top with a spatula, and sprinkle a few more almonds on for that extra wow factor. Bake for about 38 to 42 minutes until a toothpick inserted near the center comes out with just a few moist crumbs. Let cool completely in the pan before removing to keep the cake from breaking apart.
Variations & Tips
Swap the sliced almonds for chopped hazelnuts or walnuts for a different nutty flavor.
For an extra moist texture, fold in 2 tbsp of sour cream or Greek yogurt.
Mix in 1/4 cup mini chocolate chips for extra chocolate bursts.
If you don’t have ricotta on hand, cream cheese is a decent substitute but expect a tangier flavor and denser crumb.
Add a pinch of cinnamon or espresso powder to deepen the chocolate notes.
Use dark cocoa powder (Dutch-process) for a richer, less acidic taste.
How I Like to Serve It
This cake shines as the grand finale of a cozy dinner party, especially paired with a scoop of vanilla ice cream or a generous dollop of whipped cream. It’s also divine alongside a hot cup of coffee or a bold black tea on lazy Sunday afternoons. During holidays, I like dusting it with powdered sugar for a snow-like effect — so festive and inviting!
Notes
Store leftovers tightly wrapped at room temperature for 2 days, or refrigerated up to 5 days.
Reheat slices gently in the microwave for 10-15 seconds to refresh that soft, warm feel.
Closing: This cake’s rich, tender crumb and nutty crunch always bring smiles, making it my go-to when I want to impress with humble ingredients and big flavor.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
