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“Chocolate sponge cake with ricotta, orange liqueur, citrus peel chocolate filling.”
READY IN:
27mins
YIELD:
20 slices
UNITS:
US

Ingredients Nutrition

  • CAKE
  • 3 egg yolks
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • FILLING
  • 34 cup ricotta cheese or 34 cup cottage cheese
  • 3 tablespoons powdered sugar
  • 2 tablespoons orange liqueur
  • 1 12 tablespoons finely chopped mixed citrus peels
  • 3 tablespoons grated semisweet chocolate
  • TO COAT
  • unsweetened cocoa powder

Directions

  1. Preheat oven to 350°F Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
  2. In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, ½ at a time.
  3. Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.
  4. TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in HALF; place on a flat surface. Spread bottom with filling; press other HALF gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.
  5. Chocolate & Petits Fours.Beverley Sutherland Smith.

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