Chocolate Almond Cannoli Cake Recipe
Are you looking for a delectable Chocolate Almond Cannoli Cake recipe? I prepare this yum Chocolate Almond Cannoli Cake as a Dessert every month or even more often. The secret of this Chocolate Almond Cannoli Cake recipe is something I am looking for too. Please try this Chocolate Almond Cannoli Cake recipe and let me know if you have managed to reveal it.
Ingredients
1 cup unbleached flour
1/2 cup oat flour
1/2 cup plus 2 tablespoons sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt (optional)
1 cup water
1 1/2 teaspoons white wine or cider vinegar
1/4 cup amaretto liqueur
1 teaspoon vanilla extract
FILLING
15 ounces nonfat ricotta cheese
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
2 cups sliced fresh strawberries
2 tablespoons toasted sliced almonds (optional)
Directions
1. In a large bowl, combine the flours, sugar, cocoa, baking soda, and salt, if desired, and stir to mix well. In a small bowl, combine the water, vinegar, liqueur, and vanilla extract. Add the vinegar mixture to the flour mixture, and stir to mix well.
2. Coat a 10-inch flan pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 °F for about 15 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature in the pan. Then invert onto a serving platter.
3. To make the filling, place the ricotta cheese, confectioners' sugar, and almond extract in the bowl of a food processor or in a blender, and process until smooth. (Do not add more sugar, as this will make the filling too thin.) Fill the depression in the top of the cake with the filling. Arrange the strawberries around the edge of the filling and, if desired, sprinkle the almonds over the top.
2. Coat a 10-inch flan pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 °F for about 15 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature in the pan. Then invert onto a serving platter.
3. To make the filling, place the ricotta cheese, confectioners' sugar, and almond extract in the bowl of a food processor or in a blender, and process until smooth. (Do not add more sugar, as this will make the filling too thin.) Fill the depression in the top of the cake with the filling. Arrange the strawberries around the edge of the filling and, if desired, sprinkle the almonds over the top.
