Ingredients Jump to Instructions ↓

  1. 1 Basic non-fat cake batter

  2. 16 oz 454g Non-fat ricotta cheese

  3. 1 Nondairy whipping cream

  4. 1/3 cup 65g / 2 1/3oz Confectioner's sugar

  5. 3 tablespoons 45ml Orange-flavored liqueur or 1 teaspoon 5ml Orange juice

  6. 3/4 cup 109g / 3.8oz Coarsely chopped dried fruit

  7. 3 tablespoons 45ml Semisweet chocolate chips

  8. 1 tablespoon 15ml Chocolate sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for another time. Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth(Blender will do the smoothest job) Scrape cheese into a medium-sized bowl. Add whipped topping mix, confectioner's sugar, and liqueur. Beat with electric mixer on high speed until smooth and well blended. Stir in fruit and chocolate chips. Cover and refrigerate at least 2 hours, or up to 48 hours, to let the flavor develop. Cut loaf cake in half horizontally. Place bottom half on serving plate. Spread cut surface with half the cheese mixture. Place the top half of cake on filling. Press down lightly. Spread top with remaining cheese mixture. Drizzle cake with chocolate sauce. Refrigerate until ready to serve.


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