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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Cake:
3 egg yolks
3 tbsp. sugar
2 tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
3 egg whites
Filling:
3/4 cup ricotta cheese or cottage cheese
3 tbsp. powdered sugar
2 tbsp. orange liqueur
1-1/2 tbsp. finely chopped mixed citrus peel
3 tbsp. grated semisweet chocolate
Coating:
Unsweetened cocoa powder
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Directions:
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Preheat oven to 350 F. Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
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, ½ at a time.
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.
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 ½; place on a flat surface. Spread bottom with filling; press other ½ 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.
Chocolate & Petits Fours..Beverley Sutherland Smith
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