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Friday, May 20, 2011

Ricotta Filled Chocolate Cake

A chocolate cake with ricotta cheese filling.
Made in a 10" x 3" spring form pan.
Since the last cheese filled chocolate cake I
made came out exceptionally well I decided to
make it again but this time from scratch.
I made this one using no eggs in the batter and
only two whole eggs in the cheese filling.
This time the cheese didn't sink all the way
into the batter like the other cake did when baked,
and the cheese didn't quite thicken this time.
I spread some chocolate chips on the top and when it
melted I smoothed the chocolate to hide the cheese.
It really looks like I planned it that way.
The first cake came out much better than this one
made with a batter from scratch. Next time I
make this I'll use a boxed cake mix again.
And the chocolate I placed on the top got hard
when cold and was difficult to cut through.

For the batter:
3 cups flour
2 cups sugar
1/2 cup cocoa powder
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon cider vinegar
2 cups water
1 tablespoon vanilla
chocolate chips for garnish

For the cheese filling:
32 ounces ricotta cheese
2 whole eggs
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoon salt

Preheat oven to 350 degrees F.
In a mixing bowl combine flour,
sugar, salt and baking powder.
In a measuring cup combine water
along with the vinegar and vanilla.
Add wet ingredients to the dry.
Mix well to make a loose batter.
Pour batter into a greased and
floured 10" x 3" springform pan.
In a mixing bowl combine the ricotta,
eggs, sugar, salt and vanilla.
Pour the cheese mixture on top of
the batter in the cake pan.
(Do not stir cheese into batter).
Bake for 60 minutes or until set.
Place chocolate chips on top of the
ricotta cheese filling if desired.
Remove to cool and store in refrigerator.

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