Gluten Free Nutella Cake + Cannoli Cream Frosting
Cannoli are everywhere in New York City. And everyone has an opinion on who makes the best cannoli. Personally, I love Court Street Bakery cannoli.They are never filled until ordering, they are crispy and creamy, with a hint of cinnamon and chocolate chips. I'll take a cannoli pretty much anyway you slice it or dice it but if I have a choice, I will always take chocolate chip over orange peel or pistachio.
This cake is loaded with Nutella. If Nutella and a chocolate cake had an illegitamite baby, it would be this cake. It is dense and rich and no one would give a hoot that it's gluten free. I topped it with cannoli cream made from sweet ricotta, a pinch of cinnamon, some whipped cream and chocolate chips. Truth be told, I made the cannoli cream frosting after my attempt at whipped ricotta frosting went horribly awry. I should start a blog on failed recipes. It would be a cross between "Sh*t my Dad Says" and those disaster grocery store cakes. In a similar vein, have you checked out cakewrecks.com? Great for anytime you need a mood booster.
1 large jar [13 ounces] Nutella spread
4 ounces semi-sweet chocolate, melted
9 tablespoons [127 grams] butter, softened
6 egg yolks
1 cup [95 grams] almond meal
1 tablespoon whole milk
6 egg whites
Pinch of salt
On the sidelines:
Cannoli Cream Frosting, recipe as follows
Preheat the oven to 350 degrees. Lightly spray a standard 9-inch springform pan with nonstick spray.
In the first bowl, cream together the ingredients for about three minutes.
Meanwhile, beat the egg whites in the third bowl to stiff peaks. Set aside.
Add the second bowl to the first bowl and continue to mix for one minute.
Working in thirds, fold the beaten egg whites into the batter being careful not to deflate the volume but ensuring that everything is evenly incorporated.
Scrape the batter into the prepared springform pan. Bake for 45 minutes. Let cool in the springform pan before taking off the outside ring. Spread with frosting.
Cannoli Cream Frosting
1 1/2 cup [365 grams] ricotta
3/4 cup [90 grams] powdered sugar
Pinch of salt
Pinch of cinnamon
About 1/2 cup, or more!, mini chocolate chips
1/3 cup [75 grams] heavy cream
In the first bowl, gently mix together the ingredients.
In the second bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream, gently, into the ricotta mixture. Let chill for one hour in the fridge before frosting the cake. Once frosted, eat immediately.