Yesterday we celebrated my good friend Avi Sharabi's birthday and I was going to make a mouth-shaped birthday cake, because if anyone can talk as much as me (and that’s saying something) it’s my dear friend Avi. He is a soccer fan and is very much a bloke but then again he is also very much a girlfriend and he loves to sit and chew the fat. I can sit and talk to Avi (if he lets me) about anything, just like I would with my girlfriends, and he can even give some pretty good advice… So what cake do I make Avi? A soccer ball or a bouquet of flowers and that’s when I thought why not both? This is a chocolate ricotta cheese cake. It is mousse-like but thanks to the ricotta not too rich, still creamy and sweet and you kinda feel half guilty because it's ricotta and not cream cheese. I have made this cake many times and when I don't have time i just leave out the base and it is a NO BAKE CAKE a it still looks beautiful and tastes delicious!
Ingredients Base of cake: (Optional) Fudge cake
50g butter, chopped
100g dark chocolate
1/2 cup packed brown sugar
1/2 cup plain flour
1/4 cup sour cream
1 egg
Dark chocolate ricotta filling
600g good quality firm ricotta cheese
240g dark chocolate (I used chocolate chip)
White chocolate ricotta filling
White 600g good quality firm ricotta cheese
240g white chocolate (I used white chocolate chip)
Method
Fudge cake
Pre-heat oven to 160c.
Line a 22inch cake tin with baking paper.
Stir butter and chocolate in a small saucepan over low heat until smooth.
Remove from heat and stir in one after the other, sugar, egg, flour and sour cream.
Pour mixture into cake tin and spread evenly bake for approx 25 min.
Ricotta chocolate filling
Process 600g ricotta cheese in a food processor.
Melt dark chocolate in a pot over low heat or in a heatproof bowl over a saucepan of simmering water until chocolate has melted.
Pour melted chocolate into food processor and continue to process until smooth.
Pour mixture on top of fudge cake and put in freezer for approx 30 min.
Repeat method with white chocolate and ricotta, pour over dark chocolate.
Keep cake in freezer until 30min before serving, or keep in refrigerator.
You can decorate it however you like or you can leave it plain.
Love,
Nava.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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