Zutaten für Chocolate Cannoli Cake
- 1 large egg white
- Reduced Fat Ricotta Cheese
- 2 cups granulated sugar, ½ cup for ricotta mixture, 1 ¾ cups for cake batter
- Brewed Coffee
- 1 teaspoon grated orange zest
- Miniature Semisweet Chocolate Chips
- Canola Oil
- Orange Juice
- Egg
- Cider Vinegar
- Vanilla Extract
- All Purpose Flour
- Whole Wheat Flour
- Baking Cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
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Zubereitung von Chocolate Cannoli Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 1 large egg white, 15 ounces ricotta cheese (drained), ½ cup granulated sugar, 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water, and 1 teaspoon grated orange zest.
- Gently fold in 1 cup semi-sweet chocolate chips and set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, softened, and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Drop heaping tablespoons of the ricotta mixture evenly over the batter.
- Using a knife or toothpick, gently swirl the ricotta mixture into the batter, creating a marble effect.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Refrigerate leftovers for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
82g
Fat
8g
Carbs
10g
