Post by kickingfrog on Mar 10, 2011 17:28:03 GMT
Chocolate, almond and ricotta cake
Published: 10/03/11
Equipment
1 x 9 inch cake tin
Ingredients
• 250g x ground almonds
• 175g x golden castor sugar
• 4 x tbsp cocoa powder
• 1 x heaped tsp GF baking powder
• 4 x whole eggs
• 1 x egg yolk
• Butter or oil for greasing
• 4 x tbsp rough grated GF dark chocolate
Ricotta frosting
• 600g drained ricotta
• 3 x tbsp maple syrup
Method
Pre heat oven to 200 degrees C/gas mark 6 and grease the cake tin. Separate all the eggs and whisk all of the yolks with the sugar until pale and creamy.
Next whisk up the egg whites until stiff and fold into the creamed yolk mix then fold in the cocoa, baking powder and almonds. Pour into the greased tin and bake for around 30 minutes or until the tip of a small knife comes out clean when inserted in the middle of the cake. Remove from the oven and cool.
For the frosting, blitz the drained ricotta with maple syrup in a blender until smooth. To assemble, take the cooled cake and cut in half, smooth over ¾ of the frosting on one half, then top with the other half and smooth over the remaining frosting on top. Scatter over grated chocolate and serve.
www.itv.com/lorraine/food/chocolatericottacake/
Published: 10/03/11
Equipment
1 x 9 inch cake tin
Ingredients
• 250g x ground almonds
• 175g x golden castor sugar
• 4 x tbsp cocoa powder
• 1 x heaped tsp GF baking powder
• 4 x whole eggs
• 1 x egg yolk
• Butter or oil for greasing
• 4 x tbsp rough grated GF dark chocolate
Ricotta frosting
• 600g drained ricotta
• 3 x tbsp maple syrup
Method
Pre heat oven to 200 degrees C/gas mark 6 and grease the cake tin. Separate all the eggs and whisk all of the yolks with the sugar until pale and creamy.
Next whisk up the egg whites until stiff and fold into the creamed yolk mix then fold in the cocoa, baking powder and almonds. Pour into the greased tin and bake for around 30 minutes or until the tip of a small knife comes out clean when inserted in the middle of the cake. Remove from the oven and cool.
For the frosting, blitz the drained ricotta with maple syrup in a blender until smooth. To assemble, take the cooled cake and cut in half, smooth over ¾ of the frosting on one half, then top with the other half and smooth over the remaining frosting on top. Scatter over grated chocolate and serve.
www.itv.com/lorraine/food/chocolatericottacake/