A rich and moist chocolate cake layered with creamy ricotta filling and topped with a crunchy peanut chocolate coating, perfect for special occasions.
Ingredients
Cake Batter
4pieceseggs
1pinchsalt
1teaspoonvanilla sugar
70gsugar
100gflour
30gcocoa powder
20gcornstarch
350mlmilk
80gdark chocolate(chopped)
Cream Filling
100gricotta cheese
80gcondensed milk
150mlwhipping cream
20gcocoa powder(for folding into whipped cream)
150gchocolate(melted)
Chocolate Coating
150gdark chocolate(melted)
20gpeanuts(chopped)
1-2tablespoonsvegetable oil(to thin chocolate)
Instructions
Preheat oven to 180°C (350°F), grease a 20cm (8-inch) round mold.
Whisk egg whites with a pinch of salt until soft peaks, gradually add sugar and beat to stiff peaks. Separately, beat egg yolks with vanilla sugar until creamy. Gently fold yolks into whites.
Sift flour, cocoa, and cornstarch; fold into egg mixture. Pour into mold and bake 25-30 mins. Cool completely.
Cook milk with sugar, cocoa, and cornstarch until thick. Remove, add chopped dark chocolate, and cool. Mix ricotta, condensed milk, and whipped cream with cocoa. Fold in cooled chocolate mixture.
Slice cake horizontally, spread filling between layers, and cover with remaining filling. Chill for 1 hour.
Melt chocolate, stir in vegetable oil and chopped peanuts. Pour over chilled cake, let set, then serve.
Notes
Ensure the cake is completely cooled before applying the chocolate coating for best results.