Ricotta Cake with Dark Chocolate, Pomegranate & Citrus (Gluten-Free)

Adapted from The Food Network

About this Recipe: The original recipe calls for a 9-inch springform pan, which you can use if you want to simplify this recipe and stick to a more traditional cheesecake presentation. For the layered approach, I used a 7-inch and two 6-inch springform pans.

Ingredients:

avocado oil or coconut oil for greasing
6 large eggs, separated (free-range/organic)
2/3 cup organic coconut sugar
2 teaspoons organic vanilla extract
Two 15-ounce containers whole-milk ricotta cheese
1 Tablespoon grated orange zest (~ 2 organic oranges)

Toppings

confectioners sugar (optional)
1/3 cup extra dark chocolate chips (such as Guittard)
1 Tablespoon coconut oil
arils from 1-2 pomegranates
fresh rosemary sprigs
orange slices

Read more at withthegrains.com

 

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