Ingredients
1 large egg white, lightly beaten1 cup reduced-fat ricotta cheese1/4 cup sugar1 tablespoon cold brewed coffee2 teaspoons grated orange zest1/2 cup miniature semisweet chocolate chipsBATTER:1 cup sugar1/2 cup cold brewed coffee1/3 cup canola oil1/3 cup orange juice1 large egg, room temperature1 large egg white, room temperature1 tablespoon cider vinegar1 tablespoon vanilla extract1 cup all-purpose flour1/2 cup whole wheat flour1/3 cup baking cocoa2 teaspoons baking powder1/2 teaspoon salt
Preparation
In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside.
In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
