Lots of berries, chocolate, ricotta and a touch of liqueur in a delightful layered cake.
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DessertNumber of serving: 4Preparation time:
20 Minute(s)Cook time:
1 box store bought chocolate cake mix ( I used Glutino Chocolate mix)
300 g light smooth ricotta
125ml whipping cream
1-2 tbsp icing sugar
Berries ( blue berries, black berries, rasp berries)
3-4 tbsp or more Cointreau
Give all berries a quick wash (not raspberries) and let it dry on tea towel or in strainer. Cut blackberries in half.
Bake 8"cake according to box instructions. Allow the cake to cool completely.
Meanwhile in separate mixing bowl whisk ricotta and whipping cream with icing sugar. Beat ricotta just for 45 seconds and whip cream until soft peaks form. With a rubber spatula, gently fold sweet whipped cream into ricotta until fully combine.
Remove the cake from its pan divide it horizontally into equal parts, so that you have two flat surface.
Brush with cointreau over the top of the both cake halves.
Place one layer of cake on a serving plate or board or a glass dish with 2 1/2- 3" high sides. Cover it with whipped ricotta and cream. Top it with berries. Repeat the same with other layer of cake.
Refrigerate until ready to eat, better if you keep overnight, though it may be difficult to resist.