sicilian cheese and chocolate cake
April 29th, 2009
You may not accept that it is possible to lose weight while on a diet plan which includes sicilian cheese and chocolate cake but it is obtainable. It is pivotal to not eat sicilian cheese and chocolate cake or other high calorie desserts every day but in moderation.
As an example, I allow myself high calorie food one day per week. I eat a reduced calorie diet for most of the week, say 1400 to 2000 calories per day, and then on the last day, I eat whatever I like - within reason of course.
I have been using this method for the last few weeks and it has helped me to lose 5 kilos. I have not changed my exercise plan or taken any supplements or diet aids. I have only been conscious of what I eat most days of the week and then eat whatever I like one day per week.
I also feel it makes things easier if you have professional support when on a weight loss program and for that I registered with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and attain your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat italian food. I never imagined|thought|believed I could lose 5 kilos while eating italian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some italian food, I suggest|advise|propose you make sicilian cheese and chocolate cake which is one of my favourite|most admired|most adored|best loved italian recipes.
Sicilian Cheese and Chocolate Cake (Cassata alla Siciliana)
Sponge Cake
1 (16 ounce) container dry ricotta cheese
1/4 cup granulated sugar
2 tablespoons milk
2 tablespoons orange-flavored liqueur
1/4 teaspoon salt
1/3 cup semisweet chocolate chips, chopped
1/3 cup finely chopped mixed candied fruit
Chocolate Mocha Frosting
Prepare Sponge Cake. Beat ricotta cheese, sugar, milk, liqueur and salt in small mixer bowl until smooth, 2 to 3 minutes. Stir in chocolate chips and candied fruit. Cut cake into 4 (10 1/2 x 3 3/4 inch) rectangles. Alternate layers of cake and ricotta filling, beginning and ending with cake. Frost with Chocolate Mocha Frosting. Yields 12 to 14 servings.
Sponge Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar
Preheat oven to 375 degrees F. Line 15 1/2 x 10 1/2 jellyroll pan with aluminum foil or wax paper; grease generously. Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla extract on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with confectioners’ sugar. Carefully remove foil or wax paper. Trim off stiff edges if necessary. Cool on wire rack at least 30 minutes.
Chocolate Mocha Frosting
2 1/2 cups confectioners’ sugar
1/3 cup butter or margarine, softened
2 (1 ounce) squares unsweetened
chocolate, melted and cooled
2 teaspoons instant coffee
3 tablespoons hot water
Beat confectioners’ sugar, butter and chocolate in small mixer bowl on low speed. Dissolve instant coffee in water. Add coffee gradually; beat until smooth and creamy. If necessary, stir in additional water, a few drops at a time.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
Related Posts
Leave a Reply