Sometimes a simple cake with a fun little meringue topping is just what is needed, and this Ricotta Cake fits that need nicely. I love making this one bowl wonder. It is quick. It is easy. And it is tasty.
The hardest part of this recipe is chopping the chocolate so this cake is perfect for a beginner baker. If you are going to kick off your baking journey, this a great launching point. Trust me.
You can skip the meringue topping if you like and serve it with ice cream or whipping cream if you prefer. However I look for every excuse to use meringue and this was no exception.
1 1/4 cup of Ricotta Cheese. (Ensure it is room temperature and has been drained in a fine mesh cheese cloth over a strainer.)
2 tbsp of Buttermilk
3 large eggs at room temp.
2 Tbsp of Hazelnut liquor
1 3/4 cups of all purpose flour.
3/4 cup of granulated sugar
2 teaspoons of baking powder
3/4 tsp of salt
3 tbsp of orange olive oil from Evoolution Oils. (use regular if orange is not available)
1 tbsp of orange zest
1/2 cup of dark chocolate minced into small chunks
1/4 cup of roasted, peeled, and chopped hazelnuts.
Meringue:
1 1/2 cups of granulated sugar
5 egg whites
1 tsp of hazelnut liquor
a pinch of salt
1/4 tsp of cream of tartar
Instructions
Cake:
Preheat your oven to 325°F. Be sure to arrange the oven racks so that the middle rack is easily accessible.
Line an 8″ round cake pan with a parchment paper circle. Spray the pan with some non stick spray including the paper.
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.
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.
Serve with the meringue topping, whipping cream, or ice cream.
Meringue:
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.
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.
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.
Spread over the cake in whimsical swirls and dollops. Using a kitchen torch, toast the meringue slightly along the edges and peaks. Serve immediately.
Notes
You can make the meringue a day ahead and store in the fridge until ready to serve. This cake freezes well, however do not freeze the cake once topped with meringue. Wrap cake in plastic, then tinfoil and place in freezer safe ziplock. Store for up to a month.
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