Best Chocolate Orange Ricotta Bread Recipes

ORANGE CHOCOLATE CHIP BREAD

Steps:

• Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

CHOCOLATE ORANGE RICOTTA BREAD

Steps:

• Whisk egg and sugar until light yellow in a bowl.
• Mix in ricotta.
• Grate the zest of the oranges into the bowl and then squeeze them for juice. Add the juice to the melted butter and mix into bowl.
• Sift flour and baking powder into the bowl and stir.
• Add the chopped chocolate.
• Pour the the whole into a greased 5x9 loaf pan and bake for 55 minutes.
• Let cool, slice and eat!