This is a print preview of "cake RICOTTA cheese CHOCOLATE RUM" recipe.

cake RICOTTA cheese CHOCOLATE RUM Recipe
by Foodessa


All this talk about APRONS and Grandmothers got me going on assembling my notes and photos to finally share with you a very cherished recipe my 'Nonna' made for me growing up. Granted, as I turned baker in my kitchen, I confess to having tweaked it just enough to meet with her approval. She also found that my version was slightly better than hers and that she was ready to relinquish her duties on this particular cake. So, here it is...let's get ready to RUMba.

For a dedicated post...refer to:

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 12


  • . > (American / Metric measures) <
  • . FILLING:
  • . 3 large eggs
  • . 1/2 cup (110gr) granulated sugar
  • . 1 container (~2 cups/450gr.) premium Ricotta cheese
  • . 2 tsp. (10ml) of instant coffee (optional)
  • . 1 tsp. (5ml) vanilla extract
  • . 1/3 cup (80ml) premium Rum (amber)
  • .
  • . BATTER:
  • . 1/2 cup (115 gr) unsalted butter (softened)
  • . 1/2 cup (110gr) granulated sugar
  • . 3 large eggs (beaten)
  • . 1 1/4 cup (125gr) all purpose flour
  • . 1 tbsp. (15ml) baking powder
  • . 1 finely grated citrus: either orange or lemon
  • . 1/2 cup (40gr.) coarsely chopped roasted almonds (optional)
  • . 1/2 cup (90gr) coarsely chopped Chocolate bittersweet (65-70%)


  1. . Use an 8.5 x 12 inch (22x30cm) baking pan or Pyrex oven dish OR also a 10 inch (26cm) round medium height pan. Pre-heat oven at 350F/180C/Gas4. Place oven rack on 2nd level from the bottom.
  2. . FILLING: In a medium bowl, beat eggs to a froth. Add the sugar and keep beating until dissolved. Continue beating by adding the rest: instant coffee (optional), vanilla, ricotta cheese and finally the Rum. Beat for about another minute or so. Set bowl aside. Get ready for the next part...NO need to wash your beaters ... proceed.
  3. . BATTER: In a medium bowl, beat the softened butter with the sugar until creamy and with a light appearance. Add the slightly beaten eggs and keep beating while adding gradually the flour and baking powder mix. Stop the electric beater. With a spatula, add the coarsely chopped nuts (optional) and the citrus zest into the thickened batter.
  4. . ASSEMBLY: Butter the cake pan. Pour in the cake batter first at the bottom and spread evenly with the spatula. Distribute the coarsely chopped chocolate over top. Give a quick whisk to the Ricotta filling in the bowl. Now, proceed to pour this filling over the chocolate. Give a gentle even swirl throughout the Ricotta filling and the floating chocolate pieces.
  5. . BAKE for 40 minutes in a darker cake pan / 45 minutes in a Pyrex dish. Close oven heat and leave cake inside for 5 more minutes.
  6. . SERVING and Storage: Take out the cake to cool at least 30 minutes before cutting into the melting Ricotta, Chocolate-Rum blend. >>Tip<< Once all pieces are cut...cover tightly with a plastic wrap. You can either leave them out to be eaten within the next 2-3 days or seal and pack two pieces at the time to store in the freezer. When using them straight out of the them into a small oven at very low heat for about 10 to15 minutes. They'll be great...just as if you just made them that same day.
  7. . Happy baking and Claudia's flavourful