From the kitchen of Jason Tufts
Chocolate Chip Cannoli Cake
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Chocolate Chip Cannoli Cake Recipe
As the most important day of the year, we formally invite you to celebrate Chocolate Chip Day this May 15th with Jason Tuft’s Chocolate Chip Cannoli Cake recipe. This masterpiece serves about 6 people, but we wouldn’t blame you if you saved it all for yourself!
Ingredients
Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Liberally grease and flour a 9” spring form pan.
- 3
Add cream butter, salt, and sugar into a stand mixer until well blended. Add ricotta and beat on high until light and fluffy for approx. five minutes. This step is crucial to ensure a light cake!
- 4
Reduce speed to slow and add vanilla, lemon juice, and zest. Add eggs one at a time until well blended. Turn off the mixer, and scrape the sides well.
- 5
Sift flour with baking soda, and add to the mixer. Beat on medium speed to stir well. Remove the bowl from the mixer and using a rubber spatula, fold in the chocolate chips and pistachios, making sure they are evenly distributed.
- 6
Transfer mix to springform pan and bake for approx. 40 minutes.
- 7
Time will vary from oven to oven. To check for doneness, insert a wooden toothpick – if the pick comes out clean, your cake is finished!
- 8
Allow cooling for approx. 10 minutes before you remove the collar of the springform pan. Once you have done so, remove the cake and lay it on a baking rack to cool. Just before serving, liberally dust with powdered sugar.
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From the kitchen of Jason Tufts
Chocolate Chip Cannoli Cake
Prep time:
Cook time:
Total time: 1 hr
Servings: 6
Description
As the most important day of the year, we formally invite you to celebrate Chocolate Chip Day this May 15th with Jason Tuft’s Chocolate Chip Cannoli Cake recipe. This masterpiece serves about 6 people, but we wouldn’t blame you if you saved it all for yourself!
Ingredients
Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Liberally grease and flour a 9” spring form pan.
- 3
Add cream butter, salt, and sugar into a stand mixer until well blended. Add ricotta and beat on high until light and fluffy for approx. five minutes. This step is crucial to ensure a light cake!
- 4
Reduce speed to slow and add vanilla, lemon juice, and zest. Add eggs one at a time until well blended. Turn off the mixer, and scrape the sides well.
- 5
Sift flour with baking soda, and add to the mixer. Beat on medium speed to stir well. Remove the bowl from the mixer and using a rubber spatula, fold in the chocolate chips and pistachios, making sure they are evenly distributed.
- 6
Transfer mix to springform pan and bake for approx. 40 minutes.
- 7
Time will vary from oven to oven. To check for doneness, insert a wooden toothpick – if the pick comes out clean, your cake is finished!
- 8
Allow cooling for approx. 10 minutes before you remove the collar of the springform pan. Once you have done so, remove the cake and lay it on a baking rack to cool. Just before serving, liberally dust with powdered sugar.
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