Flourless Ricotta and Chocolate Cake (Gluten-Free Delight!)

Why You’ll Fall in Love with This Flourless Ricotta and Chocolate Cake

If you’re searching for a gluten-free chocolate cake recipe that’s both elegant and easy, this flourless ricotta and chocolate cake is your dream dessert. It brings together the lush texture of ricotta cheese with deep, rich dark chocolate—resulting in a cake that’s velvety, fudgy, and full of bold flavor.

And the best part? No flour required!

Whether you’re baking for a gluten-sensitive guest or simply want something indulgent without the usual wheat flour, this cake hits every note: luxurious, tender, and deeply chocolaty.

What Is a Flourless Ricotta Cake?

A flourless cake skips the traditional all-purpose flour in favor of naturally gluten-free ingredients like eggs, chocolate, and cheeses (like ricotta). The absence of flour doesn’t mean it’s dense or dry. On the contrary, the combination of ricotta and eggs makes the cake soft, moist, and melt-in-your-mouth tender.

Key Ingredients You’ll Need

Here’s what makes this cake irresistible:

⭐ Ricotta Cheese

Ricotta provides creaminess and moisture. Use whole milk ricotta, and be sure to drain it properly to prevent a soggy cake.

⭐ Dark Chocolate

Go for quality dark chocolate (60%–70% cocoa) to achieve a deep flavor that’s not overly sweet.

⭐ Eggs

Eggs act as both a leavening agent and binder, giving structure to the cake.

⭐ Butter

Butter enhances richness. Combine it with chocolate for that classic melt-in-your-mouth texture.

⭐ Sugar

A mix of white granulated sugar and brown sugar creates a balanced sweetness with a hint of caramel.

Flourless Ricotta and Chocolate Cake Recipe

 Ingredients

• 200g (7 oz) dark chocolate, chopped

• 1/2 cup unsalted butter, cubed

• 1 cup whole milk ricotta, well drained

• 3/4 cup granulated sugar

• 1/4 cup brown sugar (optional)

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup unsweetened cocoa powder (sifted)

• 1/2 teaspoon salt

 Instructions

1. Preheat Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Melt Chocolate and Butter

Using a double boiler or microwave, melt the dark chocolate and butter until smooth. Set aside to cool.

3. Mix Ricotta Base

In a large bowl, combine the ricotta, sugars, vanilla, and salt. Beat until creamy.

4. Add Eggs

Add the eggs one at a time, mixing well after each.

5. Blend in Chocolate

Slowly mix in the cooled chocolate-butter mixture until fully incorporated.

6. Add Cocoa

Fold in the sifted cocoa powder until smooth.

7. Bake

Pour the batter into the prepared pan. Bake for 45–50 minutes until the center is just set and the top looks slightly cracked.

8. Cool & Chill

Let the cake cool in the pan, then chill for 2–3 hours before serving.

Serving Tips & Garnishes

Take your cake from amazing to unforgettable:

• Dust with powdered sugar

• Serve with whipped cream or crème fraîche

• Add a handful of fresh raspberries

• Drizzle with chocolate ganache or berry coulis

Why This Cake Works (Even Without Flour!)

 Moisture from Ricotta

Ricotta helps the cake stay moist and prevents dryness—common in many flourless desserts.

 Structure from Eggs

Eggs give the cake body and lift, replacing the need for traditional flour-based binding.

 Depth from Cocoa and Dark Chocolate

This duo gives the cake a bold chocolate flavor that isn’t overly sweet or cloying.

Tips for Success

✔️ Drain Your Ricotta

Wrap it in cheesecloth or use a mesh strainer for 30 minutes to an hour.

✔️ Use High-Quality Chocolate

This isn’t the time for low-grade chips. Choose a chocolate bar with a high cocoa content.

✔️ Let It Cool

The texture improves significantly after a few hours in the fridge.

How to Store Your Cake

• Refrigerate in an airtight container for up to 4 days

• Freeze tightly wrapped for up to 2 months

• Thaw overnight in the fridge and bring to room temp before serving

Frequently Asked Questions

❓ Can I use part-skim ricotta?

Yes, but the texture may be less rich. For best results, use whole milk ricotta.

❓ Is this cake suitable for Passover or gluten-free diets?

Absolutely. Since there’s no flour, it’s naturally gluten-free. Always double-check ingredients to be safe.

❓ Can I substitute mascarpone for ricotta?

Yes! Mascarpone gives an even creamier texture, but it’s richer and heavier.

Make It Your Own – Variations

• Add orange zest for a citrus twist

• Sprinkle with sea salt flakes before serving

• Stir in espresso powder for mocha vibes

• Swap in white chocolate chips for a dramatic look

Pair It With…

Looking for the perfect drink or companion dessert? Try these:

• Espresso or Cappuccino: The bitterness balances the sweetness

• Port wine or red dessert wine: Rich wines complement chocolate perfectly

• Creamy Cucumber Salad – a light, refreshing side that contrasts the cake’s richness

More Gluten-Free Recipes You’ll Love

• Low-Carb Bacon Cheeseburger Casserole

• Strawberry Lemonade Cupcakes (Gluten-Free)

• Mini Meatloaf Muffins (No Breadcrumbs!)

Or check out this AllRecipes flourless cake collection for more inspiration!

 Final Thoughts

This flourless ricotta and chocolate cake is the perfect union of simplicity and indulgence. It’s a stunning dessert for dinner parties, birthdays, or even casual afternoons when you’re craving something rich and satisfying.

Whether you’re gluten-free by necessity or by choice, this cake delivers decadence without compromise.