Chocolate Cake with Cheese Filling |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
ricotta filling |
1/2 cup sugar |
2 tablespoons vegetable oil |
1 egg |
1/4 cup plain nonfat yogurt |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1/4 cup unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 egg whites |
1/8 teaspoon cream of tartar |
1/4 cup sugar |
vegetable cooking spray |
1/4 cup kahlúa or other coffee-flavored liqueur |
1 1/2 cups sliced fresh strawberries |
1 teaspoon powdered sugar |
mint sprigs (optional) |
Directions:
1. Prepare Ricotta Filling. Place in a bowl; cover and chill.
2. Combine 1/2 cup sugar, oil, and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla; beat well. Combine flour, cocoa, baking powder, and salt; stir well. Add to egg mixture; beat well. Set batter aside.
3. Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
5. Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlúa. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift powdered sugar over top of cake. Garnish with mint sprigs, if desired.
|
|