Chocolate Ricotta Pudding Cake

By LadyJ1114

This flourless ricotta cake uses boiled eggs as the stiffener, hard boiled egg yolks. It has the texture of English puddings. The rum is optional.

Ingredients

• 2 T. butter, softened
• 2 eggs, hard boiled
• 2 egg whites
• 3/4 lb. ricotta cheese, drained
• 4 T. Splenda
• 1 1/2 oz. dark rum (opt.)
• 2 T. bittersweet chocolate, finely grated
• 1/8 lb. blanched almonds, toasted & coarsely chopped
• lemon zest for garnish

Preparation

Step 1

Preheat oven to 375 degrees. Use butter to thoroughly grease bottom and sides of a 1 qt. loaf pan.

In medium bowl, add ricotta and whisk until free of lumps. Add Splenda, rum, chocolate and almonds; stir to blend. Set aside.

Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the yolks to the ricotta mixture.

Beat the 2 egg whites until stiff peaks form, about 3-5 minutes with an electric mixer. Gently fold egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the loaf pan into a roasting pan and add hot water to make a water bath; bake, undisturbed, for 50 minutes.

Remove pan from oven. Allow to cool 10-15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each portion.

150 calories; 9.7 g fat; 5.4 g carbs; .9 g fiber; 1.9 g sugar; 8.8 g. protein