If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Not too sweet, this cake is equally nice for breakfast with a cup of coffee and an orange, or after dinner with a dollop of heavy whipped cream and a glass of cognac. —Jennifer Ann
- 1 cup Dutch process cocoa (unsweetened), divided
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 1/4 cups sugar
- 1/2 cup light brown sugar
- 3/4 cup olive oil
- 3/4 cup pine nuts, divided
- 1/2 cup whole milk ricotta
- powdered sugar, for dusting the cake (optional)
- preheat oven to 350; brush a 9" springform pan with olive oil, and dust with about 1-2 teaspoons of cocoa powder
- mix together remaining cocoa powder, water, and extracts to form a thick chocolaty paste; set aside
- mix together flour, salt, and baking soda; set aside
- in a large bowl of a mixer on medium low speed, blend together eggs, sugars and olive oil; add cocoa paste, and beat until combined; stir in flour mixture until smooth; add 2/3 cup of pine nuts and ricotta; pour into prepared pan, sprinkle with remaining small handful of pine nuts, and pop in the oven for about 35 minutes, until cake tester comes out clean; cool, then dust with powdered sugar (if desired) just before serving
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cake
That's My Jam
How to freestyle berry jam
Freestyle berry jam.
Lemonade, sans recipe.
We're obsessed: wooden everything.
Green pesto is so last summer.