What’s for dessert tonight? Let’s go back in time five years ago and revisit one of our favorite desserts! This delightful cake has all the lovely flavors of a Cannoli – layers filled with creamy ricotta and mini chocolate chips…yummy!  

Cannoli Cake
6 room temperature eggs, separated
1 1/4 cup sugar, separated
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoon vanilla extract
32 oz container part skim ricotta cheese
8 oz package cream cheese, room temperature
1 cup confectioner’s sugar
1 cup mini chocolate chips, separated

Heat oven to 375°F. In a large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/2 cup sugar and continue to beat until stiff peaks form. In a second bowl, beat egg yolks, 1/2 cup sugar, vanilla and 2 tablespoons water until creamy. Fold the egg whites gently into the egg yolk batter. In a third bowl, combine the flour, baking powder and salt. Gently fold into the egg batter and spoon into a springform pan that has been coated with a little margarine or butter. Bake in the heated oven for 30 minutes or until cake springs back when lightly touched. You’re going to need one of those mixing bowls so it wouldn’t be a bad idea to clean up while the cake is in the oven. Remove the cake from the oven and allow to cool. Meanwhile, zest and juice the two oranges and set aside. In a mixing bowl, beat the ricotta cheese, softened cream cheese, 1 cup confectioner’s sugar, 1/4 cup sugar, one teaspoon vanilla extract and the orange zest until smooth. Stir in 1/2 cup mini chocolate chips. Slice the cooled cake in half horizontally. Inverse the top half onto a plate. Brush half of the fresh orange juice on the cake. Spread half of the ricotta mixture on this layer. Top with the second cake half and brush with remaining orange juice. Spread remaining ricotta mixture on top and sprinkle with remaining mini chocolate chips.

A slice of this beautiful cake tastes just like a Cannoli!! Enjoy this delicious Ode to Italy!

Linda~

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