Cheese Filled Chocolate Kahlua Cake
Chocolate Cake
1/2 cup granulated sugar 2 tablespoons vegetable oil 1 egg
2/4 cup plain nonfat yogurt 1 teaspoon vanilla extract
3/4 cup all-purpose flour
4/4 cup unsweetened cocoa 1 teaspoon baking powder
5/4 teaspoon salt 3 egg whites
6/8 teaspoon cream of tartar
7/4 cup granulated sugar Vegetable cooking spray
8/4 cup Kahlua or other coffee-flavored liqueur 1 1/2 cups
sliced fresh strawberries 1 teaspoon confectioners' sugar
Mint sprigs (optional)
Ricotta Filling 1 cup nonfat ricotta cheese
9/3 cup sifted confectioners' sugar
10/2 teaspoon vanilla extract 8 ounces reduced-fat
cream cheese
10 (1ounce) square semisweet chocolate, grated
Prepare Ricotta Filling. Place in a bowl; cover and chill.
Combine 1/2 cup sugar, oil and egg in a large bowl; beat at
medium speed of a mixer until thick and pale (about 5
minutes). Add yogurt and vanilla extract; beat well. Combine
flour, cocoa, baking powder and salt; stir well. Add to egg
mixture; beat well. Set batter aside. Beat 3 egg whites (at
room temperature) and cream of tartar at high speed of mixer
until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a
time, beating until stiff peaks form. Gently stir one-fourth
of egg white mixture into batter; gently fold in remaining
egg white mixture. Pour batter into a 9 x 5-inch loaf pan
coated with cooking spray. Bake at 350 degrees F for 40
minutes or until a wooden pick inserted in center comes out
clean; let cool in pan 10 minutes. Remove from pan; let cool
completely on a wire rack. Using a serrated knife, split
cake into thirds horizontally. Brush each of 4 cut sides of
cake with 1 tablespoon Kahlua. Place bottom layer, cut side
up, on a serving platter; spread with 1 cup Ricotta Filling.
Arrange 3/4 cup strawberries over Ricotta Filling, and top
with middle cake layer. Spread cake with remaining Ricotta
Filling, and arrange remaining strawberries over Ricotta
Filling; top with the remaining cake layer. Cover and chill
for 24 hours. To serve, sift confectioners' sugar over top
of cake. Garnish with mint sprigs, if desired.
Ricotta Filling: Combine all the ingredients in food
processor; process until well-blended. Yield: 2 cups.
Yield: 12 servings (serving size: 1 slice
Nutritional info: calories 218 (29% from fat); protein 7.8g;
fat 7.1g (sat
11.1g, mono 2.3g, poly 1.3g); carb 30g; fiber 0.7g;
cholesterol 31mg; iron .9mg; sodium 189mg; calcium 92mg
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