Chic Choc Chocolate Cream Cake

Disclosure: I have been provided with a complimentary bottle of Chic Choc Spiced Rum from Domaine Pinnacle. I have not received any monetary compensation for this review. Views and opinions expressed in this post are entirely my own.

This Chic Choc Chocolate Cream Cake is a recipe for a flourless, quick and fancy dessert with a ricotta cream filling.  I like to refer to it as the 5C cake. Take a look at how easy this is to put together.

There are four parts to this recipe:

Part 1:the chocolate cake:

Once you separate your eggs, it’s just a matter of combining the egg yolks with the cocoa and part of the sugar in one bowl; and whipping up the egg whites with the other half of the sugar in the bowl of your stand mixture. Once your egg whites have attained the stiff peak stage, combine with the flour-less batter. You will notice that the batter is very stiff, but once the egg whites are incorporated, it takes on a smoother consistency. Spread the batter in a jelly roll pan and bake. In the meantime, you can prepare the chic choc syrup and the ricotta filling.

Part 2: The chic chic rum syrup:

The syrup of this Chocolate Chic Choc Cream Cake is made by combining some sugar and water in a small saucepan. Bring the solution to a boil while stirring to dissolve the sugar. You need to boil it for about 1 minute, after which you remove it from the heat and add the rum.
Make sure to cool to room temperature before brushing on the cake.

Part 3: the ricotta cream:

The ricotta cream is easily made by combining the ingredients together. Make sure to drain your ricotta, otherwise you risk getting a wet mixture which will “leak” once you put your cake together.

Part 4: the ganache topping:

The recipe for this ganache topping might be familiar to you. It is the same one I used for the simple snacking chocolate banana cake recipe. Super easy and quick to put together – just heat up the whipping cream with the butter and once it’s nice and hot, add it to the chocolate and stir. The chocolate will melt, and then it’s just a matter of waiting 5 minutes and whisking in order to get the right consistency.

Origin of the recipe for Chic Choc Chocolate Cream Cake:

In what seemed like a very long time ago, I used to subscribe to a Canadian Magazine called Homemaker’s. The “cake part” of the recipe for this Chic Choc Chocolate Cream Cake is adapted from the jan/feb 1999 issue. The original recipe had a whipped cream filling which I swapped for a ricotta based filling.

In my post on Italian Carnival Fritters, I shared my experience using a spiced rum, made right here in Quebec. (If you are interested in learning more about the rum, you can read about it by following this link. Looking for recipes using rum, just follow this link).

I liked the rum so much that I was curious to see how this “spiced” rum would taste if it was used it in a cake. I decided to make a simple syrup with it and brush it on the cake as I was creating the layers. The comments of family and friends were extremely favorable. Needless to say, I was happy with the results. Chocolate and spiced rum…how could you go wrong?

I hope you enjoy this recipe for this flour-less Chic Choc Chocolate Cream Cake.

Hugs and kisses to all of you… thanks for dropping by. A special thank-you for all the likes, shares and comments. I truly appreciate it. Enjoy today (and everyday) with the ones that mean the most to you. Happy Valentine’s Day!

5 from 1 vote

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Chic Choc Chocolate Cream Cake

I refer to this recipe for Chic Choc Chocolate Cream Cake as the 5C cake. It's a flourless, quick & fancy dessert that's sure to please family and friends.

Course Dessert

Cuisine Italian

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 10 servings

Calories 396 kcal

Author adapted from Homemaker's Magazine

Ingredients

The Cake:

• 6 eggs separated
• 1 teaspoon pure vanilla extract
• 2/3 cup cocoa powder sifted unsweetened
• 2/3 sugar granulated (separated)

The Chic Choc Rum Syrup:

• 1/3 cup sugar granulated
• 1/4 cup water
• 2 tablespoons Chic Chic Spiced Rum

The Ricotta Cream:

• 400 grams ricotta drained
• 2 tablespoons light cream
• 2 tablespoons sugar
• 1/3 cup chocolate chips dark

The Chocolate Ganache Frosting:

• 8 oz semi-sweet or bittersweet chocolate
• 3/4 cup heavy whipping cream
• 1 tablespoon butter unsalted
• Grated chocolate for garnishing.

Instructions

The Cake:

1. Line a 15 x 10 inch jelly roll pan with parchment paper. Set aside.
2. Preheat oven to 350°F (180 °C)
3. In a small mixing bowl, whisk together egg yolks and vanilla extract.
4. In a separate bowl, combine cocoa and 1/3 sugar. Set aside.
5. With an electric mixer, beat egg whites until soft peaks form.
6. Gradually add the 1/3 cup of sugar and continue to beat until stiff peak forms. Set aside.
7. Add the cocoa-sugar mixture to the egg yolks. Whisk together until smooth.
8. Add a couple of tablespoons of the egg whites to this mixture and stir together (this will lighten the batter).
9. Add the remainder of the egg whites and fold together.
10. Spread batter evenly in jelly roll pan.
11. Bake for approximately 20 minutes or until cake springs back when lightly pressed.
12. Remove from oven and let cool for about 5 minutes.
13. Invert on tea towel which had been sprinkled with icing sugar.
14. Peel off parchment paper.
15. When completely cool, cut into thirds.

The Chic Choc Rum syrup:

1. Combine the sugar and water in a small saucepan.
2. Over medium heat, bring to a boil and stir to dissolve sugar (boil for about 1 minute).
3. Remove from heat and add the rum.
4. Cool to room temperature.

The Ricotta Cream

1. Combine all the ingredients for the filling.
2. Set aside.

The Chocolate Ganache Frosting:

1. Place chocolate in a heatproof bowl and set aside.
2. In a small saucepan,over medium heat, heat butter and cream together.
3. Bring to just under a boil. Remove from heat.
4. Immediately combine with the chocolate and let stand for about 5 minutes. In the meanwhile, start assembling the cake.

The Assembly:

1. Place 1 piece of cake on your serving plate.
2. Brush chic choc syrup over top.
3. Spread 1/2 of the ricotta filling.
4. Place another piece of cake on the ricotta layer.
5. Brush more chic choc syrup over the top.
6. Spread the rest of the ricotta filling.
7. Place last layer of cake on the ricotta filling.
8. Brush top layer of chocolate cake with syrup.
9. Whisk together the ganache filling until smooth.
10. Spread over cake.
11. Decorate with chocolate shavings (optional).
12. Store leftover cake in the refrigerator,

Recipe Notes

I have often been asked about the type of cocoa I use...I prefer to use Rodelle baking cocoa (it's available at Costco or amazon).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

 

Nutrition Facts

Chic Choc Chocolate Cream Cake

Amount Per Serving (1 serving)

Calories 396 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 17g 85%

Cholesterol 150mg 50%

Sodium 118mg 5%

Potassium 322mg 9%

Total Carbohydrates 31g 10%

Dietary Fiber 2g 8%

Sugars 20g

Protein 11g 22%

Vitamin A 13.2%

Vitamin C 0.3%

Calcium 19.4%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for dropping by.

Ciao for now!

maria

Disclosure: I have been provided with a complimentary bottle of Chic Choc Spiced Rum from Domaine Pinnacle. I have not received any monetary compensation for this review. Views and opinions expressed in this post are entirely my own.