Ingredients
1 basic no-fat cake batter
16 oz no-fat ricotta cheese
1 package nondairy whipping cream
1/3 cup confectioner's sugar
3 tbsp orange-flavored liquer or
1 tsp orange juice
3/4 cup coarsely chopped dried fruit
3 tbsp semisweet chocolate chips
1 tbsp choclate sauce
Directions
Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350
F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for
another time. Process ricotta cheese in a blender or food processor,
scraping down sides often with a rubber spatula until smooth(Blender
will do the smoothest job) Scrape cheese into a medium-sized bowl.
Add whipped topping mix, confectioner's sugar, and liquer. Beat with
electric mixer on high speed until smooth and well blended. Stir in
fruit and chocolate chips. Cover and refrigerate at least 2 hours, or
up to 48 hours, to let the flavor develop. Cut loaf cake in half
horizontally. Place bottom half on serving plate. Spread cut surface
with half the cheese mixture. Place the top half of cake on filling.
Press down lightly. Spread top with remaining cheese mixture. Drizzle
cake with chocolate sauce. Refrigerate until ready to serve. Makes 12
servings.
Servings: 12 servings
Chocolate Cannoli Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as an idea can be tracked far back into history, in truth as far back as the Egyptians, and possibly even further. Interesting though that is, generally, these old records were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and parsley. Continuing our culinary historical journey, we find two interesting recipe books from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is served today, but instead accounts of the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an eruption in books on cooking, the majority of which are now in private cookery archives. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cannoli Cake recipe.
