Ricotta Ciambellone with chocolate drops

Updated: May 19, 2020


A good morning can start with a slide of this delicious Italian cake.

Preparation: 30 min

Cooking: 45 min

Difficulty: Low

Portion: 10 people


4 eggs 200 g of sugar plus other sugar to decorate 250 g of cottage cheese 120 g of sunflower oil 320 g of flour 100 g of chocolate chips 1/2 grated lemon 1 sachet of yeast

If you wish, add the pine nuts while mixing everything together.


Break the eggs in a bowl and mix with the electric mixer.

Add the sugar and mix it well, grate the lemon zest and add it to the mixture. Continuing to mix, add the oil and ricotta.

Finally we begin to incorporate the flour little by little.

Finally we combine the baking powder. We put aside the electric mixer and add the chocolate chips mixing with a spatula, dough is ready, at this point grease and flour a 26 cm diameter mold and pour the Ciambellone and distribute it with the spatula. We put in a hot oven and cook for 45 minutes.

If we use the static oven the temperature is 180 ° C, if we use the fan oven the temperature is 170 ° C.

We remove the Ciambellone from the oven and place it on a serving plate.

We let it cool completely.

We sprinkle the surface of the cake with plenty of sugar.

Enjoy & Share It!

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