Ricotta cake Damiano Carrara: the delicious recipe of the famous pastry chef

  • Pastry
    700 grams

  • Ricotta cheese
    750 grams
    • 174 kcal

  • Granulated sugar

    175 grams
    • 389 kcal
  • Fresh cream
    100 ml
    • 470 kcal

  • Dark chocolate
    100 grams
    • 600 kcal

  • Yellows

    50 grams
    • 0 kcal
  • Egg
    50 grams
    • 0 kcal

  • Lemon
    • 750 kcal

  • Granulated sugar

    to taste
    • 389 kcal

Calories refer to 100 grams of product

The Damiano Carrara Ricotta Cake it’s a soft simple and irresistible prepared according to the recipe signed by the famous Italian-American pastry chef. A shortcrust pastry base contains a layer of dark chocolate and a delicate ricotta cream. A perfect dessert for a at the end of the meal greedy, but also a breakfast or at the time of nibble, accompanied by a cup of tea or coffee. Find out how to make this cake by following our recipe step by step.

How to prepare Damiano Carrara’s ricotta cake

prepare the cream

In a bowl, combine the ricotta, sugar, eggs, egg yolks and grated lemon zest using a whisk (1).

add milk

Add the crème fraîche (2) and mix again. Store in the refrigerator until ready to use.

baking base

Roll out the shortcrust pastry to a thickness of about 1 cm and line a pie mold 24 cm in diameter; remove the excess dough from the edge and prick the bottom (3). Bake at 180 ° C for about 12-15 minutes. Take out of the oven and let cool.

pour the chocolate

Melt the chocolate in a bain-marie and spread it over the shortcrust pastry base, distributing it evenly (4).

add cream

When it is cold and hardened, pour over the ricotta cream and level well with a spatula (5); Bake the cake again for another 30-35 minutes.

ricotta damiano carrara cake

At the end of this time, take the ricotta cake out of the oven and let it cool, then take it out of the mold, sprinkle with a little icing sugar and serve (6).


Damiano Carrara’s ricotta cake can also be made in one smooth mold instead of the classic fluted pie.

It is recommended to use a fresh ricotta and dry: put it to drain in a colander for at least 2-3 hours, so that it loses some of its liquid. If you want a delicate taste, choose a ricotta made with cow’s milk; if you prefer a stronger flavor, you can replace it with a sheep or goat.

If you prefer, you can flavor the ricotta cream with vanilla Where ground cinnamon instead of lemon.


The ricotta cake is stored in ambient temperature, in a suitable airtight container, for One day (in the refrigerator for 2 days). Freezing is not recommended.