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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Hints of orange and coffee lend standout flavor to Mary Bilyeu's elegant Chocolate Cannoli Cake. âA variation of this cake was a finalist in the âBest Cake in Michiganâ contest,â she writes from Ann Arbor, Michigan. Youâll be shocked that something so good has just 8 g of fat per serving! Ingredients:
1 egg white, lightly beaten |
1 cup reduced-fat ricotta cheese |
1/4 cup sugar |
1 tablespoon cold brewed coffee |
2 teaspoons grated orange peel |
1/2 cup miniature semisweet chocolate chips |
batter: |
1 cup sugar |
1/2 cup cold brewed coffee |
1/3 cup canola oil |
1/3 cup orange juice |
1 egg |
1 egg white |
1 tablespoon cider vinegar |
1 tablespoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1/3 cup baking cocoa |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
2. In a large bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 15 servings.
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