Chocolate ricotta fudge cake with beer caramel
After spending two weeks in Hobart, I return feeling somewhat re-energised. It’s all about a change of pace, experiencing great generosity, taking the M and E out of Team, and just eating well. Really well. Followed up with a run in 2’C weather with the wind whipping at your ears and legs. Turns out, it doesn’t take a lot to make things a little bit better.
So now I’m ready to get back into a commercial kitchen. Trouble is, I don’t know which kitchen.
I started baking with ricotta when I got back, having been inspired by the great ricotta and prune pastries at Pigeon Hole. This chocolate ricotta cake is one of several happy experiments. Remind me to also tell you soon about ricotta buttercream and ice-cream!
The chocolate ricotta cake is based on Tartine’s devils food cake recipe. The fudge frosting is like this but omit some of the caster sugar and increase the cocoa powder plus a pinch of salt. The beer caramel is adapted from here. Assembled cake then goes into mouth. No other instructions necessary.
Tags: cake, caramel, chocolate, fudge frosting, ricotta
Rosa said,
July 30, 2012 @ 3:40 pm
That cake look ever so luscious! What a fabulous treat.
Cheers,
Rosa
faithy said,
July 30, 2012 @ 4:37 pm
Looks soo yummy!!
Meki said,
July 30, 2012 @ 5:27 pm
Yum beer caramel! 🙂
Caitlin said,
July 30, 2012 @ 9:00 pm
Love the assembly instructions 😛 And what is it about both chocolate and running that just make your day that much better? It’s magic.
InTolerantChef said,
July 30, 2012 @ 9:57 pm
Such a great recipe indeed, and I love the idea of a beer caramel too 🙂
Heather said,
July 30, 2012 @ 11:51 pm
Looks lovely!
Alex said,
July 31, 2012 @ 2:39 am
Am I missing the cake recipe?
Y said,
July 31, 2012 @ 8:05 am
Hi Alex : No, the source is mentioned in the post.
Monica (@gastromony) said,
July 31, 2012 @ 12:16 pm
I’m not sure what won me totally over first: beer or caramel 🙂 The cake looks oh so moist…
Anna said,
July 31, 2012 @ 10:12 pm
I hope you find your kitchen soon 🙂 Ricotta is a great ingredient, I’ve never heard of it used in buttercream but that sounds awesome!
grace said,
August 1, 2012 @ 7:06 am
the cake is nice, obviously, but i’m gaga over that caramel!
Tian said,
August 2, 2012 @ 1:29 am
The most memorable thing I eaten during my Perth trip was a ricotta raisin cake, with nice semi-thick brown crust. How on earth did they create that wonderful crust?!
Spencer said,
August 3, 2012 @ 10:11 am
Looks like an awesome combination! I would love to try some. I love a good cake and this looks great.
penny aka jeroxie said,
August 19, 2012 @ 10:37 pm
the beer caramel caught me…. amazing looking chocolate cake
Nunzia said,
September 13, 2012 @ 9:51 am
Hi, I would love the recipe…..of the chocolate ricotta, great website, thank you