This Crock-Pot Chocolate Chip Ricotta Cake turned out moist and delicious. I made the mistake of cutting it right out of the crock-pot and you can see from the pictures that the chips were still warm.
The cake took two hours to cook in the slow cooker. I used my 6 quart slow cooker and lined it with parchment paper. Leave extra parchment paper over the sides to make it easier to remove the cake once it is done cooking.
I served this after dinner and with a pot of hot tea and everyone loved it. I had to explain that the cake had Ricotta cheese as a main ingredient and no one could believe it.
There was just a little leftovers and I took them to work to share. A couple people asked for the recipe and a few more ask me to make this again and bring it in to share. Crock-Pot Chocolate Chip Ricotta Cake was a hit!
The leftovers that I did have, I stores in an air-tight container in the refrigerator. The cake is very moist and the refrigerator will help keep it from spoiling to quick.
When adding chocolate chips to a cake, toss the chips in a tablespoon or two of all-purpose flour. The flour will help keep the chips from falling to the bottom of the cake and will create a more even distribution of the chocolate chips in the dessert.
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