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Ricotta Espresso Mousse Cake Recipe

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This recipe for Ricotta Espresso Mousse Cake is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cake:
1 tablespoon cocoa powder
1/2 cup corn starch
3 cups whole milk ricotta cheese, room temperature
2/3 cup granulated sugar
2 packets Vanillina powder or 2 teaspoons vanilla extract
2 large eggs, room temperature
1/4 cup brewed espresso coffee, cooled
Directions:
Directions:
Yield: One 9 inch cake
Preheat your oven to 325 degrees.
Spray a 9 inch springform pan or tart pan with baking spray.
In a small bowl, sift together the corn starch snd cocoa powder. Set aside. In a mixing bowl combine the ricotta, sugar and Vanillina. Mix with an electric mixer until smooth.
Beat in the eggs one at a time until fully absorbed. Add in the coffee and mix until combined.
Beat in the dry ingredients until just absorbed. Pour the batter into the prepared pan and bake for 45-50 minutes. Serve chilled.

 

 

 

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