Ricotta and Chocolate Mini Foam Cakes

Ricotta and Chocolate Mini Foam Cakes

prep time

minutes
cook time

minute
servings
36
mini cakes

Ingredients












Cooking Instructions

1

Heat oven to 350°F. In small bowl, pour boiling water over cocoa powder and stir to dissolve.


2

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.


3

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.


4

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.


5

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.


6

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.


Ingredients












Cooking Instructions

1

Heat oven to 350°F. In small bowl, pour boiling water over cocoa powder and stir to dissolve.


2

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.


3

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.


4

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.


5

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.


6

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.


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