I Bellissimi Dolci - The Beautiful Desserts

Here is that dessert tower again. Homemade cannolis on the top and bottom trays and on the  two middle trays, homemade pizzelles and pignoli cookies.  These were all scrumptious!  I will share my new cannoli recipe later.  These were simply THE best cannolis I ever tasted (and not because I made them!) they were not hard to make and the cream inside was so smooth and full of flavor.  I also served an Italian Love Cake, yes that is what it is called.   This cake has three layers of rich, chocolaty and cheesy goodness (recipe below - read directions carefully!), and Affogato.  Affogato is 2 -3 small scoops of a very good ice cream - vanilla, coffee or hazelnut flavored, or mix them up, pour 2 tablespoons of hot Kahlua, hot espresso or hot coffee over the top, top with 3 tablespoons of canned whipped cream (do not use non-dairy topping), a sprinkle of chopped hazelnuts and a sprinkle of shaved dark chocolate.

The Italian Love Cake ingredients

First layer - mix up the batter

Pour into a 9 x 13 pan

Second layer -Mixing up the ricotta cheese

Baked and cooling

Third layer - Whipped topping and pudding

Whipped topping mixed with milk and pudding.

Top with grated bittersweet chocolate, umm, umm, good!  It was a hit and didn't have any leftovers.

Italian Love Cake

Ingredients

2 lb container of whole milk ricotta cheese

cheesecloth

3 eggs
3/4 cup sugar
2 teaspoons of vanilla extract

1 pkg of fudge or dark chocolate cake mix

1 small box instant chocolate pudding

1 cup milk ( I use skim)

1 - 8 oz. container of whipped topping (I use lite or fat free)

Bittersweet chocolate shavings

Directions

Overnight - Place a large colander over a medium bowl, so it does not touch the bottom of the bowl.  Lay the cheesecloth over the colander and empty the whole container of ricotta cheese into it and press it down. Bring all the corners together twisting tightly, use a  twist tie so it stays closed.  Refrigerate overnight so the water drains from the cheese. 

Next Day - Preheat oven to 350 degrees.  Take the ricotta cheese out of the refrigerator.  Remove the cheesecloth and transfer the cheese to a large bowl.  With a hand mixer, beat in the 3 eggs, sugar and vanilla, set aside   In another large bowl, mix up the cake according to the package directions.  Pour the batter into a greased and floured 9 x 13 baking pan. Spread the ricotta mixture on top of the raw cake batter.  Bake in preheated oven for 55 -60 minutes.  When a cake tester inserted comes out clean the cake is done.  Let cake cool completely.

Topping - When  cake has cooled completely, mix up the topping. In a medium bowl, pour in the pudding mix and the milk.  Beat with an electric mixer for about 2 minutes until pudding sets.  Carefully and completely fold in the whipped topping, with a spatula.  Spread over the cooled cake and garnish with shaved bittersweet chocolate. Refrigerate to set up the topping, and refrigerate any leftovers.  Makes 10 - 12 servings.