CAKE WITH COCOA CREAM AND RICOTTA AND COCONUT CREAM
Chocolate cake with ricotta and coconut cream - a decadent delight Welcome to the sweet world of pastry! Today, I will guide you step by step in preparing a chocolate cake with ricotta and coconut cream, which will not only impress with its appearance but also with its refined taste. This recipe is perfect for any special occasion or simply to indulge yourself, and the final result will bring smiles to the faces of your loved ones. Total time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 40 minutes Number of servings: 10-12 Necessary ingredients For the cocoa sponge: - 6 fresh eggs (make sure they are at room temperature for easier beating) - 6 tablespoons of sugar (preferably granulated sugar) - 6 tablespoons of powdered sugar - 6 tablespoons of flour (you can use wheat flour, but make sure it is well sifted) - 3 tablespoons of unsweetened cocoa powder (choose a good quality cocoa for an intense flavor) - 3 packets of vanilla sugar with rum flavor - 1 packet of baking powder (to ensure a fluffy texture) For the cocoa cream: - 250 g of butter (at room temperature, for easy mixing) - 100 g of sugar - 2 tablespoons of unsweetened cocoa powder For the ricotta and coconut cream: - 250 g of ricotta (you can use fresh ricotta for a better taste) - 150 g of sugar - 150 g of colored mosaic coconut For decoration: - 750 g of fondant (for an elegant look) - Food colorings: red, yellow, and green (to create flowers and leaves) Preparing the cocoa sponge 1. Start by carefully separating the egg whites from the yolks. Make sure no yolk remains in the whites, as this will affect the foam. 2. Beat the egg whites with a pinch of salt using a mixer, on high speed, until they become a firm foam. When the foam becomes dense and shiny, gradually add the powdered sugar, continuing to mix until you achieve a stable consistency that holds well on the mixer blades. 3. In a separate bowl, beat the yolks with the sugar and vanilla sugar until you get a homogeneous emulsion. This will add a sweet flavor and enriched taste to the cake. 4. Carefully pour the yolk emulsion over the egg white foam. If you have beaten the egg whites well, the emulsion will stay on top, and you will want to mix everything gently. Use the mixer on low speed to easily homogenize the mixture. 5. Sift the flour, cocoa powder, and baking powder over the egg mixture. Here, it is essential to mix with a spatula, using gentle bottom-up movements, to avoid losing air from the composition. 6. Pour the obtained mixture into a 22 cm diameter baking pan lined with parchment paper. Preheat the oven to 180°C and bake the sponge for about 40 minutes, until it becomes firm to the touch. You can check with a toothpick - if it comes out clean, the sponge is ready. 7. Remove the sponge from the oven and let it cool on a rack, upside down, then remove the parchment paper. Preparing the creams Cocoa cream 1. In a bowl, beat the butter with the sugar until you get a fluffy foam. Make sure the butter is fully incorporated and the sugar has melted. 2. Add the cocoa powder and continue to mix until the sugar is completely melted and the cream becomes homogeneous. Ricotta and coconut cream 1. In another bowl, beat the ricotta with the sugar until it becomes a fine foam. This will provide a creamy and delicious base. 2. Incorporate the colored mosaic coconut into the ricotta cream, mixing gently to avoid destroying the texture. Assembling the cake 1. Cut the sponge horizontally into two equal slices. This process can be easy if you use a serrated knife and ensure the sponge is completely cooled. 2. Prepare a syrup from sugar, water, and vanilla essence, which you will use to soak the two slices of sponge. This step will add moisture and flavor to the cake. 3. On the first slice of sponge, generously soak with the prepared syrup, then spread the ricotta and coconut cream evenly over the entire surface. 4. Place the second slice of sponge, soak it, and spread the cocoa cream, leaving some of it to cover the top of the cake. 5. Place the last slice of sponge, and then cover the entire surface of the cake with the remaining cocoa cream, creating an even layer. Decorating the cake 1. Roll out 500 g of fondant on a work surface dusted with powdered sugar to prevent sticking. Use a rolling pin to achieve an even sheet. 2. Cover the cake with the rolled fondant, ensuring it is well secured on all sides. 3. Divide the remaining 250 g of fondant into three equal parts. Use food colorings to color each portion red, yellow, and green. 4. Shape flowers and leaves from the colored fondant and decorate the cake according to your inspiration. This personalized detail will add a festive look and transform the cake into a work of art. Useful tips - Make sure the ingredients are at room temperature for a good emulsion. - You can add a splash of rum essence to the cocoa cream for an even more intense flavor. - If you don't have ricotta, you can use well-drained cottage cheese, but the taste will be different. - The cake can be prepared a day in advance and kept in the refrigerator to intensify the flavors. Nutritional information This recipe is, of course, an indulgent dessert. Approximately, a slice of cake contains about 400-450 calories, depending on the portions and the ingredients used. It is rich in carbohydrates due to the sugar and flour, but also offers protein from the eggs and ricotta. Frequently asked questions 1. Can I use another type of flour? - Yes, you can experiment with whole wheat or gluten-free flour, but you will need to adjust the quantities. 2. How can I make the cake less sweet? - You can reduce the amount of sugar in the creams or opt for a dark chocolate with a higher cocoa content. 3. What drinks pair best with this cake? - A sweet wine or an espresso will perfectly complement the sweetness of the cake. Additionally, a fresh fruit drink will add a note of freshness. 4. How can I store the cake? - Keep the cake in the refrigerator, covered, to prevent drying out. You can leave it at room temperature for an hour before serving to restore its texture. Now that you have all the necessary information, all that remains is for me to wish you good appetite! By preparing this cake with cocoa cream and ricotta with coconut, you will not only delight your taste buds but also create unforgettable moments with your loved ones. The sweet indulgence awaits you!
Ingredients
- Cocoa base: 6 eggs 6 tablespoons of sugar 6 tablespoons of powdered sugar 6 tablespoons of flour 3 tablespoons of bitter cocoa 3 packets of vanilla sugar with rum flavor 1 packet of baking powder Crea
- yellow
- and green powder coloring
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