Seeking a mildly sweet dessert that can actually double as a creamy, light breakfast dish? Even if you weren't on the lookout for this solution to early-morning cake cravings, you'll be pleasantly surprised by how much a simple confection just makes sense in the A.M.
Jessi and Alessio Pasini — the Italian-American couple otherwise known as The Pasinis — are popular for their funny takes on Italian food, culture, and the differences between Italian and American cooking. And their debut cookbook, From Italy With Amore, is chock-full of simple yet tasty fare. Our favorite of their recipes may be their torta alla ricotta e cioccolato — a.k.a. chocolate chip ricotta cake.
"On one of my first trips to Italy," Jessi Pasini writes, "I remember walking into the breakfast room of a hotel and doing a double take. Instead of the eggs, sausage, and toast that I was used to, the table was piled high with cakes, pastries, and croissants... It felt more like a dessert buffet than a breakfast." At this moment, Pasini discovered that breakfast doesn't have to be savory to be sustaining.
"One thing that caught my eye was a soft ricotta cake speckled with dark chocolate chips," she continues. "It was light, barely sweet at all, and very satisfying alongside my cappuccino. I couldn’t believe I was in Italy, eating cake for breakfast, and it wasn’t only accepted — it was expected. "
In the spirit of sharing, the Pasinis threw together a recipe so that the average American home chef can easily replicate this dazzling moment. "It’s easy to make, not too sweet, and just rich enough," Jessi Pasini points out. "And yes, we’re totally expecting you to eat a slice in the morning."
"Torta alla Ricotta e Cioccolato": Chocolate Chip Ricotta Cake
Author: Jessi & Alessio Pasini
Prep Time: 13 min
Cook Time: 58 min
Calories: 399 per serving
Servings: 10
Ingredients
- Unsalted butter, for greasing
- 35 oz (1 kg) ricotta, strained if needed
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ¾ cup (90 g) all-purpose flour
- 1 tsp vanilla bean paste
- ¾ cup (170g) dark chocolate chips, divided
- Powdered sugar, for dusting (optional)
Directions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with the butter.
- Combine the ricotta, eggs, and sugar in a large bowl.
- Stir in the flour and vanilla bean paste.
- Fold in ½ cup (113 g) of the chocolate chips.
- Pour the batter into the greased cake pan. Sprinkle the remaining ¼ cup (57 g) chocolate chips on top of the batter and bake for 1 hour, or until set and golden brown on top.
- Once baked, turn off the oven and allow the torta to cool inside with the door ajar for 1 hour.
- Cover the torta and refrigerate for 4 hours or overnight, until cold.
- Dust with powdered sugar, if desired.
Reprinted with permission from From Italy With Amore by Jessi & Alessio Pasini, copyright The Pasinis LLC © 2026. Published by DK, a division of Penguin Random House, LLC.
