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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Chocolate sponge cake with ricotta, orange liqueur, citrus peel chocolate filling. Ingredients:
3 egg yolks |
3 tablespoons sugar |
2 tablespoons unsweetened cocoa powder |
1 teaspoon vanilla extract |
3 egg whites |
3/4 cup ricotta cheese or 3/4 cup cottage cheese |
3 tablespoons powdered sugar |
2 tablespoons orange liqueur |
1 1/2 tablespoons finely chopped mixed citrus peels |
3 tablespoons grated semisweet chocolate |
unsweetened cocoa powder |
Directions:
1. Preheat oven to 350°F Grease bottom and sides 11 1/2 inch x 8 1/2 inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
2. In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, 1/2 at a time.
3. Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.
4. TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in HALF; place on a flat surface. Spread bottom with filling; press other HALF gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.
5. Chocolate & Petits Fours.Beverley Sutherland Smith.
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