Marble Ricotta Cake Recipes

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

Steps:

• 1. Preheat oven to 325°F. Spray a 9x5 loaf pan with cooking oil spray and then line with parchment paper. 2. In an electric mixer on high speed, beat eggs, ricotta cheese, vanilla extract, and almond extract until well combined with no clumps. 3. Change the mixer to medium speed and add the almond flour, sugar substitute, and baking powder. Mix until all is combined into a batter. 4. In a separate mixing bowl, whisk together cocoa powder and melted butter. Add half of the cake batter to the cocoa mixture and mix well to create a chocolate batter. 5. Pour both the regular and chocolate batters into the prepared loaf pan and use a butter knife to (very) gently swirl the two together, creating a marbling effect. 6. Bake 1 hour, or until top is golden brown and a toothpick inserted into the center comes out mostly clean. Cool completely before removing from the pan. Slice into 8 thick slices and cut each slice in half to make 16 portions. Serve chilled. HELPFUL HINTS For a uniform and clean look, make the almond flour from blanched almonds without the brown skins. Calories:150|Fat: 12g |Protein: 8g|Fiber: 2.5g |Net Carbs: 4g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/