Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Butter |
⅔ pounds | Ricotta cheese |
1⅔ cup | Sugar |
8 teaspoons | Sugar |
5 \N | Eggs |
2 teaspoons | Vanilla |
2 cups | Cake flour |
4 teaspoons | Whipping cream |
¼ teaspoon | Salt |
\N \N | Grated semi-sweet chocolate or sliced strawberries |
1 teaspoon | Vanilla |
\N \N | FROSTING |
8 ounces | Semi-sweet chocolate bits |
½ cup | Strong brewed coffee |
10 tablespoons | Unsalted butter, chilled |
CAKE/FILLING
Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-¼ to 1½ hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections.
Filling: Combine first four ingredients in blender until smooth.
Fold in grated chocolate or strawberries. Spread evenly between layers.
Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish.