Ricotta and Chocolate Mini Foam Cakes

cakes-cooking

by Kylie Turley of KylieTurley.com

ricotta

Nothing says “let’s celebrate” like tiny, decadent cakes! The dreamy creaminess of Wisconsin ricotta cheese with dark chocolate makes these individual-sized cakes irresistible.

ricotta

Delectably rich with a pop of citrus flavor from the orange-inspired extract, these light and fluffy delights are perfect for a sweet Valentine’s Day dessert. Dusted with powdered sugar, they look just as lovely as they taste. Pair with fresh seasonal oranges and/or other fruit to make it a cake of substance your guests will not forget.

plated-cakes

Ricotta and Chocolate Mini Foam Cakes
By Kylie Turley of KylieTurley.com
 
Servings: 36 mini cakes
 
Ingredients:

 

2/3 cup dark chocolate cocoa powder

1/3 cup boiling water

2 cups (16 ounces) Wisconsin ricotta cheese, packed

2 cups sugar, divided

1/4 cup whole milk

1/8 teaspoon Fiori di Sicilia (Flower of Sicily)* extract

12 egg whites

1 1/2 teaspoons cream of tartar

1 1/4 cups cake flour

Orange slices, for serving, optional

Powdered sugar, for topping, optional

 

Cooking Directions:
 
Preheat oven to 350°F. In small bowl, pour boiling water over cocoa powder and stir to dissolve.

 

In blender, combine ricotta and 1 1/4 cups sugar. Blend until smooth. Add milk and Fiori di Sicilia extract; blend. Add cocoa mixture, blend until smooth. Pour into large bowl.

 

Combine egg whites, cream of tartar and remaining 3/4 cup sugar in large electric mixer bowl. Whip until peaks form and whites keep their shape when beater is removed.

 

With rubber spatula, gently fold large dollop of egg whites into chocolate batter. Place another large dollop of egg whites over mixture and sift 1/3 of flour over. Fold in; repeat until all egg whites and flour are combined with chocolate mixture.

 

Spoon finished batter into six cups of buttered mini fluted tube pan. Bake 12-15 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes; remove from pans to cooling rack. Repeat this step until all batter has been used.

 

Serve topped with sifted powdered sugar and orange slices or other fruit, if desired.

 

*An extract with a flowery aroma and vanilla and orange flavors.

Can’t get enough dessert? There are more Wisconsin ricotta recipes on EatWisconsinCheese.com to satisfy your sweet tooth:

o   Strawberry and Ricotta Gratin by Chef Michael Symon

o   Lemon Ricotta Pancakes with Warm Blueberry Compote by Chef Mindy Segal-Tompkins

o   Ricotta Mousse with Salted Caramel Sauce by Chef Jorge de la Torre

o   Ricotta Flatbread with Cranberry-Pomegranate Salsa by FamilyStyle Food

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