Chocolate Buttermilk Cake With Ricotta Cream

• 1 1/2 cups all-purpose flour, plus 3 tbsp
• 1/2 cup cocoa powder, sifted
• 3 tbsp ground almonds
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 7 tbsp granulated sugar
• 3 tbsp butter, softened
• 6 tbsp Egg Beaters
• 1 1/2 tsp almond extract
• 1 1/2 cups fat-free buttermilk
• 1 tsp powdered gelatin
• 1 cup low-fat ricotta cheese, room temperature
• 4 tbsp powdered sugar
• 1/2 cup whipped cream
• 2 cups fresh raspberries, to garnish
• None None white and dark chocolate curls, to garnish

1. Preheat oven to 350u0b0F. Grease 2 - 8 inch baking pans.
2. Whisk together flour, cocoa, almonds, baking powder, baking soda and salt. Set aside. Cream sugar and butter until smooth. Add Egg Beaters and almond extract. Beat for 1 min. Add flour mixture alternating with buttermilk, beginning and ending with flour. Divide batter between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool.
3. Meanwhile, bloom gelatin in 1 tbsp cold water for 2 mins. Combine with 2 tbsp ricotta and gently heat until gelatin melts. Transfer to a food processor along with remaining ricotta and powdered sugar. Process for 1 min, or until smooth. Transfer to a mixing bowl and fold in whipped cream. Chill for 1 hour, or until firm.
4. To assemble, place 1 cake layer on a serving platter. Cover with 1/2 of the raspberries. Whisk ricotta mixture until smooth then spread over top. Cover with second cake layer and garnish with remaining raspberries and powdered sugar.

flour, cocoa powder, ground almonds, baking powder, baking soda, salt, sugar, butter, egg beaters, almond, buttermilk, powdered gelatin, lowfat ricotta cheese, powdered sugar, whipped cream, fresh raspberries, white

Taken from recipes-plus.com/api/v2.0/recipes/31601 (may not work)