Flourless Italian Chocolate Almond Cake with Vanilla Ricotta Topping
Wine Recommendation
Ruffino Prosecco
Ingredients
- 8 oz bittersweet chocolate
- 12 Tbsp butter
- 1 cup granulated sugar, divided
- 5 large eggs, separated
- 2 cups almond flour
- ½ tsp salt
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 Tbsp vanilla extract
- ¼ cup prepared chocolate sauce
Instructions
- Preheat oven to 325°F. Melt chocolate and butter in a small saucepan over medium-low heat, stirring until mixture is smooth. Remove from heat.
- Beat egg whites in a medium bowl with a mixer on high speed until soft peaks form. Gradually add ½ cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks and ½ cup granulated sugar in a large bowl with a mixer on medium-high speed until thick and pale. Beat in chocolate mixture, almond flour, and salt. Fold in beaten egg whites until blended.
- Spoon mixture into a parchment-paper lined 9-inch cake pan sprayed with cooking spray. Bake 50 minutes or until center is set; let cool in pan completely. Cover, and refrigerate at least 4 hours.
- Beat ricotta, mascarpone, and powdered sugar in a medium bowl with a mixer on medium speed until light and fluffy. Stir in vanilla.
- Invert cake onto a serving platter; remove parchment paper. Spread ricotta mixture over cake; swirl with chocolate sauce.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
553
|
553
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 11 | 11 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 148 | 148 |
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