In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
In a large bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
Transfer to a 13-in. x 9-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 near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield- 15 servings.
Originally Submitted
2/19/2011
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