Difficutly: moderate
Time: 30 Min
Portion: 12 servings
Ingredients:
6 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour, sifted
1 tablespoon all-purpose flour, sifted
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
FROSTING AND FILLING
1 1/2 cups part-skim ricotta cheese
1/4 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso powder
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all-fruit strawberry spread
Directions:
1. Preheat the oven to 350 degrees. Spray two 8 inch round cake pans with nonstick cooking spray. In a large bowl, using an electric mixer set at high speed, beat the eggs, sugar, and vanilla until thick and tripled in volume, about 7 minutes.
2. In a medium bowl, sift together the flour, cocoa powder, allspice, cinnamon, and nutmeg. Using a larger rubber spatula, quickly and gently fold the dry ingredients into the egg mixture until smooth. Divide the mixture between the two prepared pans. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool completely in the pans set on racks.
3. Meanwhile, to make the frosting, in a food processor or blender, process the ricotta cheese, cocoa powder, sugar, vanilla, and salt, until smooth. Cover and chill the frosting until ready to use.
4. When the cake is cool, turn it out of the pans. With a long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the strawberry all-fruit spread. Carefully replace the top halves.
5. Spread half of the frosting evenly over the top of one of the filled layers. Stack the second filled layer on top of the first. Swirl the remaining frosting evenly over the top of the cake. Cut the cake into 12 equal servings.