HCG Diet (P3) Italian Ricotta Cake

By aerin8

Ingredients

• 4 eggs, separated
• 1 cup granular Splenda, divided
• 15 ounces whole milk ricotta cheese
• 1/2 cup salted butter, softened
• pinch of salt
• 1 teaspoon xanthan gum
• 1 teaspoon vanilla
• Zest from 1 large orange, about 10 grams or 1-2 tablespoons
• Zest from 1 medium lemon, about 5 grams or 1 tablespoon
• 4 squares Lindt 70% Cocoa chocolate, coarsely chopped, 40 grams

Details

Servings 8
Preparation time 50mins

Preparation

Step 1

Grease a 9-inch cake pan and line the bottom with a circle of parchment paper; 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, salt, xanthan gum, vanilla and citrus zests 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 375º 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