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Easy Ricotta Chocolate Custard dessert recipe. Perfect for Valentine's Day or any special occasion.

Ricotta Chocolate Dessert with Raspberry Sauce

Chocolate Custard Recipe made with Ricotta Cheese and topped with Raspberry Sauce. An easy, yet luxurious dessert recipe to impress the pickiest of guests.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 297kcal


  • 3 cups ricotta cheese whole milk
  • 1/2 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon divided
  • 6 ounces semisweet chocolate chips
  • 1/2 tablespoon butter for greasing springform pan
  • fine corn meal to coat springform pan
  • confectioner's sugar for dusting optional


  • Set a wire rack at the middle level of the oven and preheat to 350 degrees.
  • Grease a 9 inch springform pan with butter. Sprinkle on fine corn meal to just coat the butter. Sprinkling some in on the bottom of the pan and then patting and turning the pan will work well for this.
  • In a mixing bowl, combine the ricotta and sugar and stir with a rubber spatula to mix. Mix in the eggs, one at a time.
  • Mix in the vanilla and half of the cinnamon.
  • Fold in the chocolate chips until well distributed.
  • Pour the mixture into the pan.
  • Bake for 1 hour until well risen, golden on top and the custard is set. (doesn't jiggle) Watch carefully. Depending on your oven, the custard could be done in 50 minutes to 1 hour.
  • Chill the custard for several hours or overnight.
  • Unbuckle the ring and remove it. Use a long spatula to remove from the springform pan and slide it onto a platter.
  • Sprinkle with the remaining cinnamon. Dust lightly with confectioner's sugar before serving. Or top with a chocolate or raspberry sauce.


Calories: 297kcal | Carbohydrates: 21g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 94mg | Potassium: 198mg | Fiber: 1g | Sugar: 17g | Vitamin A: 449IU | Calcium: 175mg | Iron: 2mg