Italian Ricotta Cake

Name: Italian Ricotta Cake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 350 g (12oz) good quality chocolate sponge cake; 300 mL (1/2 pint) double cream; 50 g (2oz) icing sugar, plus extra to dust; 4 tbsp. Kirsch or cherry brandy; 250 g (9oz) ricotta cheese; 100 g (3 1/2oz) plain chocolate, chopped; 100 g (3 1/2oz) natural glacé cherries, halved; 100 g (3 1/2oz) pistachio nuts, chopped; A little cocoa powder to dust

This Italian ricotta cake is a sensational dessert for the end of a special meal

By The GH Kitchen TeamPublished: 31 December 2008

Jump to recipe

Food, Cuisine, Dishware, Ingredient, Dessert, Serveware, Plate, Sweetness, Dish, Baked goods,

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

350 g (12oz) good quality chocolate sponge cake
300 ml (1/2 pint) double cream
50 g (2oz) icing sugar, plus extra to dust
4 Tbsp. Kirsch or cherry brandy
250 g (9oz) ricotta cheese
100 g (3 1/2oz) plain chocolate, chopped
100 g (3 1/2oz) natural glacé cherries, halved
100 g (3 1/2oz) pistachio nuts, chopped
A little cocoa powder to dust

Directions

1. Step 1
  Use a little water to dampen a 1.8 litre (3¼ pint) freezerproof mixing bowl and line with clingfilm. Thinly slice the chocolate cake and use about two-thirds to line the base and sides of the bowl, leaving no gaps.
2. Step 2
  Whip the cream, icing sugar and liqueur until the mixture just holds its shape. Lightly beat in the ricotta cheese, then stir in the plain chocolate, cherries and nuts. Spoon into the bowl and smooth the surface.
3. Step 3
  Top with remaining sponge, then fold over any excess cake around the sides of the bowl to cover the cream. Cover with clingfilm and chill for at least 4hr or overnight.
4. Step 4
  Take off the clingfilm and turn on to a flat plate. Dust generously with cocoa, then with a thin layer of icing sugar. Cut into wedges and serve immediately.
  
  Like this? You'll love...
  
  Ultimate mince pies
  
  Lemon drizzle cake
  
  The best Christmas pudding recipes

Get Ahead

Make recipe to the end of step three and freeze for up to a month. The day before serving, transfer the bowl to the fridge. Complete recipe.

Per Serving:

Calories: 520
Total carbs: 40 g
Sugars: 31 g
Total fat: 36 g
Saturated fat: 14 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time