Dark Chocolate Ricotta Cake Recipes

Steps:

• 1. Pre heat oven to 350 degrees. Prepare large loaf pan (9 x 5) with cooking spray. Set pan aside and get ready to combine your dry ingredients. In medium size bowl sift flour, cocoa, ground oats, baking powder and salt. I always have a bit of the oat hull left in my strainer and I just toss it out. It's only about a T or two and you won't miss it.
• 2. In large bowl mix butter and Splenda (I use my hand mixer) until smooth (about 2 or 3 minutes). Now add the ricotta, cooled coffee liquid, eggs and vanilla.
• 3. Your mixture might look a little curdled at this point. No need to worry because when you add the dry ingredients, the curdled mixture becomes smooth again.
• 4. Add dry ingredients in two steps and mix on low until combined. Now add the mini chips and and fold by hand to incorporate.
• 5. Pour batter into prepared pan and bake 15 minutes at 350, then lower heat to 325 degrees. Bake 45 minutes more. Let cool before removing cake from the pan. Dust with powdered sugar (optional) or serve with a dollop of whipped cream (optional).

Steps:

• Preheat oven to 320°.
• Grease and flour a 9" springform pan.
• For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
• Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
• Take half the crust mixture and press it gently into the bottom of the pan.
• In a medium size bowl, mix the ricotta and sugar well.
• Add the chocolate chips mix again.
• Spread the filling evenly over the top of the crust.
• Crumble the remaining crust mix over the top of the filling.
• During the baking process the butter melts to form a nice crust.
• Bake 50 to 60 minutes.