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Italian chocolate fig cake with ricotta

Italian Chocolate Fig Cake with Ricotta

Silvana Nava
This Italian chocolate fig cake with ricotta combines fresh ripe figs, cocoa, creamy ricotta, and a splash of Marsala wine in a rich, wonderfully moist cake.
Fresh figs are folded into the batter, where they become soft and jammy as the cake bakes, while more figs are arranged on top together with sliced almonds. The cocoa gives the cake a warm chocolate flavor that pairs beautifully with the sweet figs., while the ricotta keeps the crumb tender and moist without making it heavy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine Italian
Servings 6
Calories 518 kcal

Ingredients
  

  • 300 g fresh figs - about 10 oz
  • 280 g 00 flour or all-purpose flour - 2 ¼ cups
  • 20 g unsweetened cocoa powder - ¼ cup
  • 2 large eggs
  • 130 g granulated sugar - ⅔ cup
  • 8 g baking powder - 2 teaspoons
  • 70 g canola oil - ⅓ cup
  • 250 g fresh ricotta cheese - about 9 oz
  • 50 ml Marsala wine - about 3 tablespoons
  • 1 pinch fine salt
  • 10 g sliced almonds - about 2 tablespoons

Instructions
 

  • Preheat the oven to 180°C (350°F). In a medium bowl, combine the flour, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt. Whisk until evenly combined, then set aside.
  • In a large bowl, combine the eggs, canola oil, well-drained ricotta, and Marsala wine.
    Whisk for a few minutes, until the mixture is creamy and well combined. The ricotta does not need to become perfectly smooth, but there should be no large lumps.
  • Rinse the figs gently under cold water and pat them dry with paper towels.
    Choose ripe but still firm figs, so they hold their shape during baking. Cut most of them into small pieces and set aside three whole figs for the topping.
    There is no need to peel the figs. Their skin is edible and adds flavor and texture. If you are using very large figs with particularly thick skin, however, you can peel them if you prefer.
  • Make the Batter. Gradually add the dry ingredients to the ricotta mixture, whisking as you go.
    As the batter thickens, switch to a spoon or spatula and mix just until everything is evenly combined. The batter should be thick but soft.
  • Gently fold the chopped figs into the batter, distributing them evenly without crushing them too much.
  • Line an 8-inch (20 cm) springform pan with parchment paper. Pour in the batter and spread it evenly with the back of a spoon or a spatula.
  • Decorate the cake. Slice the three reserved figs and arrange them over the surface of the cake.
    Sprinkle the sliced almonds evenly over the top. They will toast lightly in the oven and add a pleasant crunch.
  • Bake the cake for about 45 minutes. Check the center with a toothpick: it should come out without wet batter attached. A few moist crumbs are perfectly fine, since this cake is naturally very moist because of the ricotta and fresh figs.
    If necessary, bake for another 5 minutes and check again.
  • Let the cake cool completely in the pan before carefully removing it.

Nutrition

Serving: 100gCalories: 518kcalCarbohydrates: 72gProtein: 13gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 200mgPotassium: 301mgFiber: 4gSugar: 31gVitamin A: 336IUVitamin C: 1mgCalcium: 207mgIron: 3mg
Keyword chocolate and fig cake, chocolate fig cake with ricotta
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