ITALIAN RICOTTA CAKE
4 eggs, separated
1 cup granular Splenda or equivalent liquid Splenda, divided
15 ounces whole milk ricotta cheese
1/2 cup butter, softened (1/4 pound) *
1 teaspoon xanthan gum
Pinch salt
1 teaspoon vanilla
1/2 teaspoon orange extract
Zest from 1 large orange (about 10 grams or 1-2 tablespoons)
4 squares Lindt 70% Cocoa chocolate, coarsely chopped (40 grams) *
Grease a 9-inch cake pan and line the bottom with a circle of parchment paper then grease the paper.
In a medium bowl, beat the egg whites until foamy. Add 1/2 of the Splenda and beat until stiff peaks form; set aside. In a large bowl, beat the ricotta, butter, egg yolks, remaining 1/2 cup Splenda, xanthan gum, vanilla, orange extract and orange zest until well blended and fluffy. Stir in the chocolate bits. Fold in the egg whites.
Spread the batter in the cake pan and bake at 375ยบ 30 minutes until the cake is golden brown and firm to the touch. The cake will puff up quite high while baking and will sink down as it cools. Cool the cake before before removing it from the pan and chill well before serving.
Makes 8 servings
* You can save a few carbs by using the 85% cocoa Lindt or your favorite sugar free dark chocolate. The 70% cocoa Lindt adds 14 net carbs to the whole cake which works out to about 2 net carbs per serving.
With granular Splenda:
Per Serving: 276 Calories; 23g Fat; 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 264 Calories; 23g Fat; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The original version called for some lemon zest as well as the orange zest but I like this better with just the orange flavor.
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