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
CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
RICOTTA CHOCOLATE CHIP TORTE
This is a recipe from my friend Loredonna Vetere from Florence, Italy. She was quite a baker and a very interesting person. I made a couple of changes but the recipe originated from her. It is a dense rich cake that you will love. It is easy to make and takes little time. The chocolate and the ricotta just seem to meld...
Provided by SK H
Categories Chocolate
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 320 degrees. In a large bowl mix the ingredients for the crust with the exception of the butter.
- 2. Now cut the butter into thin slices and add it to the mixture working it in gently, but not so much that everything blends together. To have the butter cold enough you should put it in the freezer for 20 or 30 minutes before slicing
- 3. Take a little more than half the crust mixture and press it gently into the bottom of a 9 inch springform pan that has been greased with butter and dusted with flour
- 4. Now mix the ricotta and sugar with a fork.
- 5. Once mixed in well add the chocolate chips mix again and then spread it evenly on top of the crust
- 6. Take the remainder of the crust and crumble it with your hands letting the pieces fall over the filling. You can press it down gently if you wish, however when it bakes the butter will melt and the crust will take a nice form.
- 7. Bake in a preheated oven for 50 to 60 minutes at 320°. Serve it at room temperature.
CHOCOLATE-RICOTTA ICEBOX CAKE
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Number Of Ingredients 5
Steps:
- Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
- Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
- Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
TORTA DI RICOTTA
This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family's holiday dessert table.
Provided by Chef Dennis Littley
Categories Dessert
Time 1h40m
Number Of Ingredients 20
Steps:
- Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
- In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
- Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
- Place the finished mixture onto an oiled cookie sheet to cool and harden.
- Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed
- In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
- Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
- Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
- If mixture looks too dry add a little ice water
- The dough will look a little loose, that's ok
- Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.
- Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
- Add the chocolate chips.
- Break the pine nut brittle into small pieces and add to the ricotta mixture.
- Preheat oven to 350 degrees (180 C)
- Using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
- Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
- Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
- Spoon the ricotta mixture into the prepared pan
- In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
- Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.*Don't worry if it cracks slightly, just try not to leave any holes in the dough.
- Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
- Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
- Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up. *There are no eggs in this cake to help bind it, and if you cut it too soon it will run.
- After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.
Nutrition Facts : Calories 624 kcal, Carbohydrate 63 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 92 mg, Sodium 160 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
RICOTTA NUT TORTE
This pretty layered Italian cake is called cassata. It takes some time to prepare this eye-catching dessert but it conveniently chills overnight.-Karen Albert, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. , In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 836 calories, Fat 47g fat (21g saturated fat), Cholesterol 143mg cholesterol, Sodium 424mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 2g fiber), Protein 16g protein.
CHOCOLATE RICOTTA TORTE
A favourite Italian dessert of a sinfully rich chocolate cake sandwiched with a fruity ricotta filling topped with coffee cream. "ricotta" is a fresh and creamy soft Italian cheese similar to cottage cheese, but with a sweeter flavour, ideal for savouries and desserts. I have used freshly made cream cheese instead of ricotta for this recipe which gives very good results. You may need to increase the quantity of cream for the filling if the cream cheese seems too dry. If you like, you can even add fresh fruits in the ricotta filling.You can also try other interesting chocolaty desserts like Chocolate Truffle Ice Cream , Sizzling Brownie or Chocolate Walnut Fudge .
Provided by Tarla Dalal
Categories Chocolate Dessert Baked Christmas Children's Day Desserts for Entertaining Oven
Time 1h10m
Yield 1
Number Of Ingredients 20
Steps:
- For the chocolate sponge cakeSieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.Mix the condensed milk, flour mixture, 100 ml. Of water, the vanilla essence and melted butter thoroughly.Pour the cake mixture into a greased and dusted 150 mm. Or 175 mm. (6" or 7") diameter tin.Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 180°c(360°f) and bake for a further 15 minutes.The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove the cake.Cool the cake.
- For the ricotta fillingTransfer the cream cheese into a blender with the sugar and blend till is a smooth mixture.Add the vanilla essence, cream, candied peel and glazed cherries and mix well.Refrigerate till required.
- For the coffee cream toppingCombine the coffee powder and water in a clean bowl and mix well till the coffee dissolves.Add the remaining ingredients and mix gently. Keep refrigerated.
- How to proceedSlice the cooled chocolate sponge into 2 equal halves horizontally.Place one half on a serving plate and sprinkle with half the brandy.Spread the ricotta filling mixture on top and sandwich it with the other slice of the chocolate sponge.Soak this half of the sponge with the remaining brandy.Cover the cake with the coffee cream topping and refrigerate for at least 2 hours before serving.Cut into wedges.Serve chilled.
Nutrition Facts :
ITALIAN PISTACHIO TORTE
This Italian dessert combines moist layers of pistachio cake with sweet, creamy ricotta cheese filling. Topped with chocolate, this torte is tasty to eat and pretty to look at.
Provided by Allrecipes Member
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees F. Grease and flour loaf pan, 9x5x3 inches. Beat granulated sugar, 3/4 cup butter, 1 teaspoon vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Cut cake horizontally to make 3 layers. (Mark sides of cake with toothpicks, and cut with long, thin serrated knife.)
- Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tablespoons milk and 1 1/2 teaspoons vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
- Heat 1/4 cup chocolate chips, 1 tablespoon butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted; cool slightly. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 58.2 g, Cholesterol 80.9 mg, Fat 19.2 g, Fiber 1.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 138.7 mg, Sugar 41.5 g
More about "chocolate ricotta torte recipes"
ITALIAN RICOTTA CHOCOLATE TART RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CHOCOLATE RICOTTA LAYER CAKE - BAKER BY NATURE
From bakerbynature.com
- Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray, set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. In a separate bowl combine the eggs, egg yolk, ricotta cheese, oil and vanilla, mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
- In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, and ricotta cheese; beat for 3 minutes. If your frosting appears a little too thin, add a little more sugar; If your frosting needs to be thinner, add additional ricotta cheese, 1 tablespoon at a time.
RICOTTA CAKE WITH DARK CHOCOLATE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
ITALIAN CHOCOLATE CHIP RICOTTA CAKE - A MOIST DELICOUS ...
From anitalianinmykitchen.com
- Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
- In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
- In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
- Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
RICOTTA PIE WITH DARK CHOCOLATE AND CHERRIES - THE PICKY EATER
From pickyeaterblog.com
- Separate your eggs. Create a "well" with the flour on a wooden cutting board. Add the butter, sugar, egg yolks and a pinch of salt to the middle of the "well".
- Knead the dough on the cutting board until it forms a smooth, tight ball. Then wrap in saran wrap and refrigerate for 30 min.
CHOCOLATE CHIP RICOTTA CAKE | ITALIAN DESSERT - THIS ...
From thisitaliankitchen.com
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use one tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around the pan, shaking out excess when coated. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the mini chocolate chips.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
HAZELNUT TORTE | UNCATEGORISED | JAMIE OLIVER RECIPES
From jamieoliver.com
TRE STELLE® RICOTTA HAZELNUT TORTE - TRE STELLE RECIPE GALLERY
From trestelle.ca
10 BEST CHOCOLATE RICOTTA DESSERT RECIPES - FOOD NEWS
From foodnewsnews.com
CHOCOLATE RICOTTA CHEESECAKE | RECIPES | DELIA ONLINE
From deliaonline.com
GIADA DE LAURENTIIS CHOCOLATE TORTE - ALL INFORMATION ...
From therecipes.info
CHOCOLATE TORTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE RICOTTA TORTE RECIPE, ITALIAN RECIPES | RECIPE ...
From in.pinterest.com
RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY ...
From giallozafferano.com
10 BEST CHOCOLATE RICOTTA CHEESE DESSERTS RECIPES | …
From yummly.com
TORTE | KEIKOS-CAKE.COM
From keikos-cake.com
TORTE RECIPES - LAYERED, CHOCOLATE, FLOURLESS & MORE ...
TORTE CAKE RICOTTA CHEESE CHOCOLATE RUM - FOODESSA
From foodessa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love