- 1½ cups all-purpose flour
- ½ cup Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp salt
- ½ cup softened butter
- 1 cup sugar
- 1 tsp vanilla
- 2 Eggs
- 1 ¼ cups milk
- 3 egg yolks
- ½ cup sugar
- 1/3 cup milk
- 15 oz. ricotta Cheese, pureed
- 1 cup heavy cream, whipped
- ½ cup Coffee Liqueur
- 4 oz. Semisweet Chocolate, chopped
Heat oven to 350. Line Jelly Roll pan with aluminum foil. Coat with cooking spray.
For Cake: combine dry ingredients in a medium bowl.
Beat Butter, sugar, eggs and vanilla until light and fluffy about 3 minutes. Add Flour to Butter mixture alternately with milk. Spread in Pan.
Bake in 350 oven for 17 minutes. Cool cake on wire rack 10 minutes and invert to cool.
Filling: Whisk egg yolks, sugar and milk in medium saucepan. Bring to simmer over medium heat, whisking constantly. Do not boil. Remove saucepan and allow to cool. Fold in ricotta cheese and whipped cream. Drizzle cake with ½ of Liqueur. Spoon on half of cream mixture. Sprinkle with half of chopped chocolate. Repeat layering with remaining ingredients. Cover and refrigerate overnight up to 2 days.
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