Ingredients recipes (serves 6)
500g fresh ricotta
1/4 cup caster sugar
1/4 cup coffee-flavoured liqueur
80g dark chocolate, finely chopped
1/2 x 460g packaged double unfilled sponge
1/2 cup espresso coffee, cooled
2/3 cup icing sugar mixture
1 tablespoon cocoa powder, sifted
1 teaspoon butter, softened
1 1/2 tablespoons milk
Shaved dark chocolate, to serve
Method of recipe
1.Using an electric mixer, beat ricotta, sugar and liqueur for 2 minutes or until smooth. Stir in chocolate.
2.Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Brush with 1/3 of the coffee. Spread with 1/2 the ricotta. Place middle layer of cake on ricotta. Brush with 1/2 of the remaining espresso. Spread with remaining ricotta mixture. Brush cut side of sponge top with remaining coffee. Place over ricotta mixture, cut-side down.
3.Combine icing sugar and cocoa in a small bowl. Make a well in centre. Add butter and milk. Stir until combined. Spread over cake. Refrigerate for 1 hour. Sprinkle with shaved chocolate. Serve.
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