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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
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