| 1. |
Heat oven to 350 °F (175 °C). Lightly spray an 8x8" baking pan with cooking spray. |
| 2. |
Using an electric mixer, in a large bowl beat the egg whites at high speed, with the cream of tartar and salt until stiff peaks for. About 5 minutes. |
| 3. |
Add 1/2 teaspoon of the vanilla extract and beat to combine. Add 1/3 cup of the sugar substitute and beat until the mixture forms stiff peaks. Sift 2 tablespoons of the flour over the beaten egg whites and fold gently to incorporate. Repeat twice until all the flour is folded into the egg white mixture. |
| 4. |
Pour the batter into your prepared pan and gently smooth with an off-set spatula. Bake turning once half way through the cooking time and until your cake is golden and the tester comes out clean. About 20 minutes. |
| 5. |
Cool thoroughly, do not remove from the pan until this is totally cool, it'll fall apart. In a small bowl combine the ricotta, whipped cream topping, remaining 2 teaspoons of sugar substitute, and remaining 1/4 teaspoon of vanilla extract. |
| 6. |
Cut the cake in half vertically down the middle to make two 4x8" pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons of the espresso onto each half. Spread half of the ricotta mixture on to one of the halves and dust with half of the cocoa powder. |
| 7. |
Top with the remaining cake half; spread the top with the remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with the mint leave for garnish if using. |
| 8. |
Based on recipe from the South Beach Diet Taste of Summer Cookbook. |
