Cocoa almond or ricotta cake with whipped cream and strawberries

...oh, cake and cream, it was just something to go with strawberries. It all went very well with me...

Cocoa almond or ricotta cake with whipped cream and strawberries
adapted from Il Chicco di Mais
time: 15 min preparation + 35 min baking + 50 min cooling

ingredients
250 g (1/2 lb) almond pulp (or ricotta)
200 g (1 cup) sugar
3 eggs, room temperature
100 g (7 Tablespoons) butter, melted and cooled
80 g (1/2 cup) flour
80 g (2/3 cup) cocoa powder
8 g (2 teaspoons) baking powder

240 ml (1 cup) whipping cream
2 Tablespoons powder sugar
strawberries

instructions
Preheat oven to 170C/340F (static function). Line a 23cm/9inch round baking form with parchment paper. To line a baking form: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the form.

In a medium bowl, sift together flour, cocoa powder and baking powder.

Using a standing mixer with a whisk attachment, beat almond pulp (or ricotta) with sugar for 2-3 minutes on medium/high speed. Add eggs, beat some more for 2-3 minutes. Change attachment to paddle. Incorporate melted butter. With the mixer on low speed, add flour mix and blend just till ingredients combined. Transfer batter into the prepared form and set it in the hot oven for 35 minutes. Turn the heat off and let the cake sit in the open oven for 5 minutes.

Remove it from the oven and let it cool completely before taking it out of the form. The cake has to be cold, cold before topping it with whipped cream.  I put my cake in the freezer for 30 minutes before I covered it with whipped cream; the cream stayed firm overnight.

To prepare whipped cream: in a mixing bowl using a large bubble whisk, beat cream till visible streaks appear. Fold in sifted powder sugar. Spread it on top of a cooled cake. Arrange strawberries. Keep it in the fridge.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• the original recipe called it "chocolate ricotta cake that melts in your mouth" ... not far from the truth but it just sounded better in Italian so I decided against the direct translation;
• the recipe popped up on my Facebook page; I hopped to the source and made the cake;
• and since I always have that almond pulp sitting in my fridge from morning's milk making, I'm happy whenever I find a good looking recipe including ricotta or cream cheese; 
• the almond pulp that I usually just throw away is turning out the be a perfect substitute;
• my almond pulp is quite dry so I add some milk or water to make it look like ricotta;
• this cake came out creamy and smooth; firm and even better the next day; mildly sweet and very cocoa;
• it contrasted well with light cream and juicy strawberries...