Ricotta Cake

Instructions

Cake:

1. Preheat your oven to 325°F. Be sure to arrange the oven racks so that the middle rack is easily accessible.
2. Line an 8″ round cake pan with a parchment paper circle. Spray the pan with some non stick spray including the paper.
3. In a large mixing bowl, combine the ricotta, eggs, and liquor with a whisk until smooth. Sift in the flour and baking powder. Add the sugar and salt and fold the dry ingredients gently into the wet until combined. Fold in the olive oil. Fold in the chocolate and the nuts. Pour the batter evenly into the prepared pan.
4. Bake for 30 – 35 minutes checking the cake at the 30 minute mark with a wooden toothpick for doneness. The cake is ready when the toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
5. Serve with the meringue topping, whipping cream, or ice cream.

Meringue:

1. Prepare a medium saucepan with 1/4 of it filled with water. Bring the water to boil over high heat, then reduce heat to low allowing the water to simmer.
2. Using a heat safe bowl from a stand mixer, add all of the ingredients and whisk until smooth and slightly foamy. Remove the bowl from the mixer and place it over a saucepan of simmering water. Cook stirring consistently until the mixture reaches the temperature of 175°F. You can use an instant read thermometer for this, or a candy thermometer.
3. Once the mixture has reached desired temp, return to stand mixer and mix on high until stiff peaks form. The peaks should hold their form and not fall at all. The mixing will take roughly 15 minutes.
4. Spread over the cake in whimsical swirls and dollops. Using a kitchen torch, toast the meringue slightly along the edges and peaks. Serve immediately.