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Chocolate Raspberry Ricotta Mug Cake

This Chocolate Raspberry Ricotta Mug Cake is a perfect Valentines Day treat made for your sweetheart, or a sweet anytime dessert to warm your heart and fill your stomach!

Prep Time: 5 minutes

Cook Time: 2 – 2 ½ minutes

Yield: 1; 16-ounce portion



  • ½ cup all-purpose flour
  • ¼ cup Frigo® Whole Milk Ricotta Cheese

  • ¼ cup unsalted butter, melted
  • 3 tablespoons white granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ tablespoon chocolate hazelnut spread
  • 1 ½ tablespoon raspberry jam or preserves 

  • ½ teaspoon baking powder

  • Fresh raspberries, garnish
  • Powdered sugar, garnish


In a small bowl, stir together all ingredients until thoroughly combined with no streaks of flour or baking powder remaining. Scoop batter into a 16-ounce (or larger) microwave-safe mug and gently press batter down until top is even.

Microwave on high for 2 to 2 ½ minutes. Allow to cool for a couple of minutes and top with fresh raspberries and sprinkle with powdered sugar before serving.

Note: The strength of microwaves vary. The first time you make this recipe be prepared to experiment a bit to determine the perfect length of baking time. I would start out microwaving it for 1 minute 45 seconds and, if necessary, add 15-second increments at a time from there. The center is going to be molten even when the cake is done.