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
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Ingredients
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1 cup
Dutch process cocoa (unsweetened), divided
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1/2 cup
hot water
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1 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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1 3/4 cups
flour
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1/2 teaspoon
salt
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1 teaspoon
baking soda
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4
eggs
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1 1/4 cups
sugar
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1/2 cup
light brown sugar
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3/4 cup
olive oil
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3/4 cup
pine nuts, divided
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1/2 cup
whole milk ricotta
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powdered sugar, for dusting the cake (optional)
Directions
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preheat oven to 350; brush a 9" springform pan with olive oil, and dust with about 1-2 teaspoons of cocoa powder
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mix together remaining cocoa powder, water, and extracts to form a thick chocolaty paste; set aside
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mix together flour, salt, and baking soda; set aside
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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
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