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+ servings

Crock-Pot Chocolate Chip Ricotta Cake

Moist and delicious dessert with Ricotta cheese as one of the main ingredients. Great for breakfast with coffee or as an after dinner dessert.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Breakfast, Dessert
Cuisine Italian
Servings 10 People


  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Ricotta Cheese excess liquid drained
  • 2 Cups all purpose flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Kosher Salt
  • 1/2 Cup Mini Chocolate Chips dusted with flour


  • In a large bowl, beat the eggs, egg yolk and sugar until creamy.
  • In a medium bowl, whisk together the flour, salt and baking powder.
  • Slowly combine the dry ingredients to the liquid ingredients until well combined.
  • Fold in the mini chocolate chips.
  • Line the bottom of a 4 or 5 qt slow cooker with parchment paper and spray with cooking oil.
  • Pour the batter on top of the parchment paper.
  • Cover and cook on HIGH for 2 hours or until the middle has set.
  • Remove the cake by pulling up on both sides of the parchment paper.
  • Remove the parchment paper and allow to cool. Slice and enjoy!
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