Cake Ricotta Cheese Chocolate Rum

Photo: FOODESSA

Ingredients

(American / Metric measures)

>>Cake filling<<

3 large eggs

1/2 cup (95gr) granulated sugar

1 regular container (~2cups / 450gr.) of quality Ricotta cheese*

2 teaspoons (10ml) of instant coffee (optional)

1 teaspoon (5ml) vanilla extract

cup (80ml) quality amber Rum

>>Cake Batter<<

1/2 cup (115 gr) butter (at room temp.)

1/2 cup (95gr) granulated sugar

3 large eggs (beaten)

1 1/4 cups (125gr) all purpose flour

1 tablespoon (15ml) baking powder

1 finely grated citrus: either orange or lemon

1/2 cup (40gr.) coarsely chopped roasted almonds (optional)

1/2 cup (90gr) coarsely chopped bittersweet Chocolate

* TIP: It would be preferable...If you could get your hands on fresh Ricotta which is packaged both pla

Preparation

Use an 8.5 x 12 inch baking pan or Pyrex oven dish OR a 10 inch round medium height pan. Pre-heat oven at 350F / 180C / Gas 4...Place oven rack 2nd level from the bottom.

>>Prepare the electric mixer to proceed with a 2 step process: >>Cake Filling<< In a medium bowl...beat eggs to a froth...add the sugar and keep beating until dissolved. Continue beating by adding the rest: instant coffee (optional), vanilla, ricotta cheese and finally the Rum. Beat for about another minute or so. Set bowl aside.

Get ready for the next part...NO need to wash your beaters ... proceed. >>Cake batter<< In a medium bowl...beat the softened butter with the sugar until creamy and light looking. Add the slightly beaten eggs...keep beating while adding gradually the flour and baking powder mix.

Stop the electric beater. With a spatula...add the coarsely chopped nuts (optional) and the citrus zest into the thickened batter.

>>Assembly<< Butter the cake pan. Pour in the cake batter first and spread evenly with the spatula. With your hand...distribute the coarsely chopped chocolate over top. Now give a quick stir to the Ricotta filling and proceed to pour over the batter. Give a gentle even swirl throughout the Ricotta filling and the floating chocolate pieces.

>>Baking<< Bake for 40 minutes in a darker cake pan / 45 minutes in a Pyrex dish. Close oven heat and leave cake inside for 5 more minutes.

>>Serving and Storage<< Take out the cake to cool at least 30 minutes before cutting into it.

Tip<< Once all pieces are cut...cover tightly with a plastic wrap. You can either leave them out to be eaten within the next 2 -3 days or seal and pack two pieces at the time to store in the freezer. When using them straight out of the freezer...place them into a small oven at very low heat for about 10 to15 minutes. They'll be great...just as if you just made them that same day! ...Flavourful wishes, Foodessa

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About

All this talk about APRONS and Grandmothers got me going on assembling my notes and photos to finally share with you a very cherished recipe my 'Nonna' made for me growing up. Granted ... as I turned baker in my kitchen...I confess to having tweaked it just enough to meet with her approval. She also found that my version was slightly better than hers and that she was ready to relinquish her duties on this particular cake.
So, here it is...let's get ready to RUMba!!!