Chocolate Buttermilk Cake With Ricotta Cream - cooking recipe

Ingredients

1 1/2 cups all-purpose flour, plus 3 tbsp
1/2 cup cocoa powder, sifted
3 tbsp ground almonds
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
7 tbsp granulated sugar
3 tbsp butter, softened
6 tbsp Egg Beaters
1 1/2 tsp almond extract
1 1/2 cups fat-free buttermilk
1 tsp powdered gelatin
1 cup low-fat ricotta cheese, room temperature
4 tbsp powdered sugar
1/2 cup whipped cream
2 cups fresh raspberries, to garnish
None None white and dark chocolate curls, to garnish

Preparation

Preheat oven to 350\u00b0F. Grease 2 - 8 inch baking pans.
Whisk together flour, cocoa, almonds, baking powder, baking soda and salt. Set aside. Cream sugar and butter until smooth. Add Egg Beaters and almond extract. Beat for 1 min. Add flour mixture alternating with buttermilk, beginning and ending with flour. Divide batter between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool.
Meanwhile, bloom gelatin in 1 tbsp cold water for 2 mins. Combine with 2 tbsp ricotta and gently heat until gelatin melts. Transfer to a food processor along with remaining ricotta and powdered sugar. Process for 1 min, or until smooth. Transfer to a mixing bowl and fold in whipped cream. Chill for 1 hour, or until firm.
To assemble, place 1 cake layer on a serving platter. Cover with 1/2 of the raspberries. Whisk ricotta mixture until smooth then spread over top. Cover with second cake layer and garnish with remaining raspberries and powdered sugar.