Ricotta Cake with Dark Chocolate, Pomegranate & Citrus {Gluten-Free}

9-inch springform pan

用料  

Ricotta Cake with Dark Chocolate, Pomegranate & Citrus {Gluten-Free}的做法  

1. Preheat the oven to 325°F. Grease the springform pan(s) with avocado oil or coconut oil.
   
   Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
   
   Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.

2. Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
   
   Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 1 day.

3. In a saucepan over medium-low heat, melt the dark chocolate and coconut oil, stirring constantly, until combined. Dip 3-4 orange slices in the chocolate, transfer to wax paper, and set aside to chill (speed up this process by placing the slices in the refrigerator or freezer until chocolate hardens).
   
   Generously drizzle the chocolate mixture over the cake, pooling any extra chocolate in the center. While the chocolate is still melted, top the cake with the pomegranate shell, rosemary sprigs and orange slices. Fill the center with pomegranate arils. Chill until garnishes are set in place and you’re ready to serve.