ITALIAN CHOCOLATE AND RICOTTA CAKE
An authentic Italian cake in an hour? Yes, please! This irresistible chocolate cake (torta di ricotta e cioccolato) is made with ricotta cheese and full of chocolaty goodness.
Provided by Monica
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
- Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 59.6 g, Cholesterol 108 mg, Fat 21.7 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 12.6 g, Sodium 364.9 mg, Sugar 12.9 g
TORTA DI RICOTTA (RICOTTA CHEESECAKE)
Provided by Food Network
Number Of Ingredients 9
Steps:
- Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.
DAVID ROCCO'S TORTA DI RICOTTA
This recipe is from Dolce Vita, where David Rocco actually calls it Carla's Torta Di Ricotta. It's a traditional Italian cheesecake-like pie. Note: Prep time does not include 4 hour resting time.
Provided by blucoat
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
- In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
- In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.
Nutrition Facts : Calories 493.4, Fat 32.1, SaturatedFat 16.9, Cholesterol 86.9, Sodium 229.5, Carbohydrate 41.5, Fiber 3.6, Sugar 18.4, Protein 12.3
CAROL'S RICOTTA CAKE
This is an old family recipe! Sprinkle with confectioners' sugar or spread your choice of pie filling on top before serving.
Provided by Carol Miller
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking pan with cooking spray.
- Mix cake mix, water, 3 eggs, and oil in large bowl with an electric mixer on medium speed until well-combined, about 2 minutes. Pour batter into baking pan.
- Combine ricotta cheese, 6 remaining eggs, and sugar in a large bowl until smooth. Pour over cake batter in the pan. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pan.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 45.4 g, Cholesterol 162.6 mg, Fat 22.3 g, Fiber 0.3 g, Protein 14.7 g, SaturatedFat 7.2 g, Sodium 393.7 mg, Sugar 28.9 g
TORTA DI RICOTTA
I have not made this cake, but it sounds delicious and is from "The Nella Cuccina" cookbook so I know it will be very good. It is a good keeper (you can freeze it) and a lovely company cake to serve!
Provided by Bergy
Categories Dessert
Time 1h15m
Yield 2 Cakes
Number Of Ingredients 14
Steps:
- In a small bowl soak the raisins for at least an hour.
- Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
- Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
- Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
- Beat eggs until pale yellow.
- Gradually add sugar and continue beating until thick.
- Add ricotta& milk (cream)& continue beating until the mixture is smooth.
- Sprinkle in the orange zest and fold in with a spatula.
- Sift 3 cups of flour with the baking powder.
- Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
- Drain& dry the raisins, reserve the brandy.
- Toss raisins with the remaining flour, add to the batter.
- Gently fold in the the brandy, nuts& chocolate.
- Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
- If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
- Cool cakes on wire racks.
- Remove from cake pans and discard the parchment paper.
- You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.
Nutrition Facts : Calories 3112.7, Fat 116.8, SaturatedFat 48, Cholesterol 749.5, Sodium 1522.3, Carbohydrate 471.5, Fiber 22.2, Sugar 272.3, Protein 83.1
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