Chocolate Buttermilk Cake With Ricotta Cream Recipe

Name: Chocolate Buttermilk Cake With Ricotta Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour, plus 3 tbsp; 1/2 cup cocoa powder, sifted; 3 tbsp ground almonds; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1/4 tsp salt; 7 tbsp granulated sugar; 3 tbsp butter, softened; 6 tbsp Egg Beaters; 1 1/2 tsp almond extract; 1 1/2 cups fat-free buttermilk; 1 tsp powdered gelatin; 1 cup low-fat ricotta cheese, room temperature; 4 tbsp powdered sugar; 1/2 cup whipped cream; 2 cups fresh raspberries, to garnish; None None white and dark chocolate curls, to garnish

Servings: persons

1 1/2 cups all-purpose flour, plus 3 tbsp
1/2 cup cocoa powder, sifted
3 tbsp ground almonds
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
7 tbsp granulated sugar
3 tbsp butter, softened
6 tbsp Egg Beaters
1 1/2 tsp almond extract
1 1/2 cups fat-free buttermilk
1 tsp powdered gelatin
1 cup low-fat ricotta cheese, room temperature
4 tbsp powdered sugar
1/2 cup whipped cream
2 cups fresh raspberries, to garnish
None None white and dark chocolate curls, to garnish

1
Preheat oven to 350u00b0F. Grease 2 - 8 inch baking pans.
2
Whisk together flour, cocoa, almonds, baking powder, baking soda and salt. Set aside. Cream sugar and butter until smooth. Add Egg Beaters and almond extract. Beat for 1 min. Add flour mixture alternating with buttermilk, beginning and ending with flour. Divide batter between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool.
3
Meanwhile, bloom gelatin in 1 tbsp cold water for 2 mins. Combine with 2 tbsp ricotta and gently heat until gelatin melts. Transfer to a food processor along with remaining ricotta and powdered sugar. Process for 1 min, or until smooth. Transfer to a mixing bowl and fold in whipped cream. Chill for 1 hour, or until firm.
4
To assemble, place 1 cake layer on a serving platter. Cover with 1/2 of the raspberries. Whisk ricotta mixture until smooth then spread over top. Cover with second cake layer and garnish with remaining raspberries and powdered sugar.

1350

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, plus 3 tbsp, 1/2 cup cocoa powder, sifted, 3 tbsp ground almonds, 1 1/2 tsp baking powder, and more.

Yes, Chocolate Buttermilk Cake With Ricotta Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Buttermilk Cake With Ricotta Cream

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