RICOTTA cheese CHOCOLATE cake...
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All this talk about aprons and Grandmothers got me going on
assembling my notes and photos to finally share with you a
very cherished recipe my 'Nonna' made for me growing up.
Granted...as I turned baker in my kitchen...
Granted...as I turned baker in my kitchen...
I confess to having tweaked it just enough to meet with her approval.
She also found that my version was slightly better than hers and...
that she was ready to relinquish her duties on this particular cake.
that she was ready to relinquish her duties on this particular cake.
You can't get a higher complement than that...
especially since they came very few from her very proud recipe repertoire.
So, here it is...get ready to RUMba.
So, here it is...get ready to RUMba.
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RICOTTA cheese CHOCOLATE RUM cake
RICOTTA cheese CHOCOLATE RUM cake
INGREDIENTS:
(American / Metric measures)
Cake filling:
3 large eggs
. 1/2 cup (110g) granulated sugar
. 1 container (~2 cups /450g) premium Ricotta cheese*
. 2 tsps. (10ml) instant coffee (optional)
. 1 tsp. (5ml) vanilla extract
. 1/3 cup (80ml) premium Rum (amber)
Cake Batter:
. 1/2 cup (115g) unsalted butter (softened)
. 1/2 cup (110g) granulated sugar
. 3 large eggs (beaten)
. 1-1/4 cups (125g) all purpose flour
. 1 Tbsp. (15ml) baking powder
. 1 finely grated citrus: either orange or lemon
. 1/2 cup (40g) coarsely chopped roasted almonds (optional)
. 1/2 cup (90g) coarsely chopped bittersweet (65-70%) chocolate
*Note: It would be preferable, if you could purchase fresh Ricotta cheese which
is packaged in both plastic and paper wrapping at your cheese specialty store.
PREPARATION:
Use an 8.5 x 12 inch (22x30cm) baking pan or Pyrex oven dish
OR a 10 inch (26cm) round medium height pan
Pre-heat oven at 350F/180C/Gas 4
Place oven rack 2nd level from the bottom.
Prepare the electric mixer to proceed with a two step process:
...Cake Filling:
1. In a medium bowl...beat eggs to a froth...add the sugar and keep beating until dissolved.
2. Continue beating by adding the rest: instant coffee (optional), vanilla, ricotta cheese and finally the Rum . Beat for about another minute or so. Set bowl aside.
3. Get ready for the next part...NO need to wash your beaters...proceed.
...Cake batter:
4. In a medium bowl...beat the softened butter with the sugar until creamy and with a light appearance. Add the slightly beaten eggs and keep beating while adding gradually the flour and baking powder mix.
5. Stop the electric beater. With a spatula...add the coarsely chopped nuts (optional) and the citrus zest into the thickened batter.
...Assembly:
6. Butter the cake pan. Place the cake batter first at the bottom and spread evenly with the spatula.
7. Distribute the coarsely chopped chocolate over top. Give a quick whisk to the Ricotta filling in your bowl. Now, proceed to pour this filling over the chocolate.
8. Give a gentle even swirl throughout the Ricotta filling and the floating chocolate pieces.
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...Baking:
. Bake for 40 minutes in a darker cake pan / 45 minutes in a Pyrex dish.
. Close oven heat and leave cake inside for 5 more minutes. Take the cake out to cool at least 30 minutes before cutting into it.
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Serving and Storage:
. Take out the cake to cool at least 30 minutes before cutting into the melting Ricotta chocolate Rum blend.
Tip:
. Once all pieces are cut...cover tightly with a plastic wrap. You can either leave them out to be eaten within the next 2-3 days or seal and pack two pieces at the time to store in the freezer.
. When using them straight out of the freezer...place them into a small oven at very low heat for about 10 to 15 minutes. They'll be great...just as if you just made them that same day.
Enjoy baking...and flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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