Ricotta Cheese Chocolate Rum Cake


(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


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>Cake batter>Assembly>Baking>Serving and Storage


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!!!




Thursday, May 27, 2010 - 3:25pm


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