Ingredients
- 2 cartons (15 ounces each) whole-milk ricotta cheese
- 2 large eggs, gently beaten
- 1/2 cup chocolates chips
- 1/3 cup sugar
- 1 tablespoon grated orange peel
- two tablespoons orange liqueur. optional
- Pastry for double-crust cake (9 inches)
Directions
- Inside a large bowl, combine the ricotta cheese, eggs, choc chips, sugar, orange peel and, if preferred, orange liqueur.
- Unveil 1 / 2 of the pastry to suit a 9-in. cake plate transfer pastry to cake plate. Fill with ricotta mixture.
- Unveil remaining pastry into an 11-in. circle reduce 1-in.-wide strips. Lay 1 / 2 of the strips over the cake, about 1-in. apart. Fold back almost every other strip midway. Lay another strip across center of cake in a right position. Unfold strips over center strip. Fold back the alternate strips convey a second strip over the cake. Still add strips until cake is included with lattice. Trim, seal and flute edges.
- Bake at 425 for 40-forty-five minutes or until crust is golden brown. Refrigerate leftovers. Yield: 8 servings.
Initially printed as Orange Chocolate Ricotta Cake in Taste of Home April/May 2012, p91
Dietary Details
1 slice (calculated without liqueur): 525 calories, 31g fat (16g saturated fats), 106mg cholesterol, 346mg sodium, 49g carb (23g sugars, 0g fiber), 17g protein.