About this recipe:A deliciously indulgent cake, which originates from Italy. Layers of sponge are brushed with orange liqueur, filled with a chocolate-mixed peel ricotta and topped with a chocolate icing. Perfect for everyday snacking and special occasions.
Makes: 10 servings
520g sponge cake mix
6 tablespoons orange liqueur, divided
475g ricotta cheese
2 tablespoons whipping cream
4 tablespoons caster sugar
3 tablespoons chopped plain chocolate
3 tablespoons cut mixed peel
115g plain chocolate, chopped
350g icing sugar
125ml hot, strong brewed coffee
1 1/2 teaspoons vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Prepare the cake mix according to package instructions. Bake in a 23x13cm loaf tin. Cool completely.
With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and mixed peel.
Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
Meanwhile make the icing. Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add icing sugar, hot coffee and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency, about 30 minutes. Spread icing over side and top of cake. Refrigerate until serving time.
To serve, decorate top with crystallised fruits, if desired.