As the most important day of the year, we formally invite you to celebrate Chocolate Chip Day this May 15th with Jason Tuft’s Chocolate Chip Cannoli Cake recipe. This masterpiece serves about 6 people, but we wouldn’t blame you if you saved it all for yourself!
Approx. cook time: 1 hour
1 pound of whole milk ricotta cheese
1 cup of premium milk chocolate chips
⅓ cup of shelled pistachios
¾ cup of butter, room temperature
1 ½ cups of sugar
3 large eggs
1 ¼ teaspoon of vanilla
1 large lemon, zested and juiced
½ teaspoon of baking soda
½ teaspoon salt
1 ½ cups of flour
Powdered sugar for decoration
How to Make It
Preheat your oven to 350 degrees.
Liberally grease and flour a 9” spring form pan.
Add cream butter, salt, and sugar into a stand mixer until well blended. Add ricotta and beat on high until light and fluffy for approx. five minutes. This step is crucial to ensure a light cake!
Reduce speed to slow and add vanilla, lemon juice, and zest. Add eggs one at a time until well blended. Turn off the mixer, and scrape the sides well.
Sift flour with baking soda, and add to the mixer. Beat on medium speed to stir well. Remove the bowl from the mixer and using a rubber spatula, fold in the chocolate chips and pistachios, making sure they are evenly distributed.
Transfer mix to springform pan and bake for approx. 40 minutes.
Time will vary from oven to oven. To check for doneness, insert a wooden toothpick - if the pick comes out clean, your cake is finished!
Allow cooling for approx. 10 minutes before you remove the collar of the springform pan. Once you have done so, remove the cake and lay it on a baking rack to cool. Just before serving, liberally dust with powdered sugar.
Pro Tip: Use Our 8” Bread Knife to make smooth, unbroken slices of this scrumptious Springtime treat!