Cioccolata e Amore
from The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
This is a Decadent Chocolate Pound Cake with an Italian twist- a Ricotta Swirl and Amaretto Glaze This recipe takes the traditional chocolate pound cake and infuses it with the richness of Italy through a creamy ricotta swirl and a aromatic amaretto glaze. Perfect for a special event or anytime you want to enjoy chocolate in a unique way!
Ingredients: For the Cake:
1 ¾ cups (225g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 sticks (230g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 teaspoon pure vanilla extract or vanilla bean paste
1 cup (240g) whole milk ricotta cheese
¼ cup (60ml) amaretto liqueur (optional)
For the Amaretto Glaze:
¼ cup (60g) unsalted butter
2 cups (240g) powdered sugar
3 tablespoons milk
2 tablespoons amaretto liqueur (optional)
Instructions: Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan. (or cover with parchment paper instead) In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until creamy and well blended,. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding the dry ingredients and milk to the mixture. starting and ending with the flour mixture, then the liquid. Mix till well blended, be cautious not to overmix.
In a separate bowl, stir together ricotta cheese and amaretto . Gently fold this combination into the batter, making a marbled effect. Pour batter into prepared pan and smooth the top with a knife or spatula. Bake for 65-70 mins, or till a toothpick inserted into the middle comes out dry.. While the cake cools, prepare the glaze. In a small saucepan, soften butter over low heat. Remove from heat and stir in powdered sugar till clean. Add in milk and amaretto stir till well blended consistency is reached. You can blend in food processor but do not overmix.
When cake has cooled top with glaze and serve.
Once the cake has cooled barely, brush with half of of the glaze. Let cool absolutely before brushing with the closing glaze and serving. Tips: For a richer chocolate taste, substitute sturdy brewed espresso for the milk inside the cake batter. If you don’t have amaretto, you may alternative almond extract or rum. Top the cake with toasted almonds, whipped cream, or clean berries for a further special touch. This cake freezes fantastically! Wrap it tightly in plastic wrap and save within the freezer for up to 3 months. Enjoy this scrumptious and unique chocolate pound cake with an Italian twist! Buon appetito!
For more recipes get the Gourmand World Award winning book The Basic Art of Italian cooking: Holidays and Special Occasions-2nd edition
