|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Dry egg replacer||2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Lemon peel||2 Teaspoon, grated|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Ricotta cheese||2 Cup (32 tbs) (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange peel||1 Teaspoon, grated|
|Frozen orange juice concentrate||3 Tablespoon (Undiluted)|
|Almond extract||1⁄2 Teaspoon|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs), coarsely chopped|
|Instant coffee granules||3 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||1 1⁄2 Cup (24 tbs)|
|Cold butter||3⁄4 Cup (12 tbs)|
|Strawberries||1 Cup (16 tbs)|
|Slivered almonds||1 Tablespoon|
Cake: Preheat oven to 350° F.
Grease and lightly flour a 9 x 13-inch pan.
Sift flour, baking powder and salt together. Set aside.
Cream butter and sugar in a large mixing bowl until light and fluffy. Mix in dry egg replacer, water and vanilla extract. Beat until smooth, frequently scraping sides of bowl with a rubber spatula.
Add flour alternately with orange juice, beating after each addition. Scrape sides of bowl occasionally. Add lemon juice and lemon peel. Beat on medium-high speed for 1 minute.
Turn batter into pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pan on a wire rack to cool. Set aside.
Filling: Toast chopped blanched almonds on an ungreased baking sheet at 325° F. until lightly browned. Set aside.
Beat ricotta cheese with sugar, orange peel, orange juice concentrate and almond extract until smooth. Fold in chopped chocolate chips and toasted almonds.
Slice cooled cake into 3 equal portions, 9 x 4 1/3-inches each. With a spatula, carefully remove 1 end portion of cake from the pan and place it on a serving plate. Spread half the ricotta filling over top. Cover with a second portion of cake and spread with remaining filling. Place last portion of cake on top. Wrap tightly with plastic wrap and refrigerate for at least 2 hours until firm.
Frosting and Garnish: When cake has chilled, prepare frosting. In a small saucepan, dissolve instant coffee in 1/2 cup hot water. Add chocolate chips and cook over low heat until chocolate is melted, stirring frequently. Remove from heat and pour into a mixing bowl. Cut cold butter into small chunks and slowly beat into hot chocolate mixture. Continue beating until frosting is completely smooth. If frosting is too thin, refrigerate briefly.
Spread frosting evenly and generously over top and sides of chilled cake.Decorate top with strawberry halves and slivered almonds.
Cover cake and refrigerate for 24 hours before serving.
Serving size: Complete recipe
Calories 7780 Calories from Fat 3662
% Daily Value*
Total Fat 421 g647.5%
Saturated Fat 217.8 g1088.9%
Trans Fat 0 g
Cholesterol 855.9 mg285.3%
Sodium 4520.8 mg188.4%
Total Carbohydrates 910 g303.3%
Dietary Fiber 24.2 g96.9%
Sugars 499.4 g
Protein 130 g260.1%
Vitamin A 195.9% Vitamin C 434.5%
Calcium 255.3% Iron 137.7%
*Based on a 2000 Calorie diet