Cheese Filled Chocolate Kahlua Cake recipe

Ingredients

Chocolate Cake

1/2 cup granulated sugar

2 tablespoons vegetable oil

1 egg

1/4 cup plain non-fat yoghurt

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup granulated sugar

Vegetable cooking spray

1/4 cup Kahlua or other coffee-flavoured liqueur

1 1/2 cups sliced fresh strawberries

1 teaspoon confectioners' sugar

Mint sprigs (optional)

Ricotta Filling

1 cup nonfat ricotta cheese

1/3 cup sifted confectioners' sugar

1/2 teaspoon vanilla extract

8 ounces reduced-fat cream cheese

1 (1 ounce) square semisweet chocolate, grated

 

Recipe

• Prepare Ricotta Filling. Place in a bowl; cover and chill.
• Combine 1/2 cup sugar, oil and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes).
• Add yoghurt and vanilla extract; beat well.
• Combine flour, cocoa, baking powder and salt; stir well. Add to egg mixture; beat well. Set batter aside.
• Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
• Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
• Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes.
• Remove from pan; let cool completely on a wire rack.
• Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlua.
• Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling.
• Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer.
• Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer.
• Cover and chill for 24 hours.
• To serve, sift confectioners' sugar over top of cake. Garnish with mint sprigs, if desired.

 

Ricotta Filling

• Combine all the ingredients in food processor; process until well-blended.

 

Recipe ends

 

 

 

 

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