Chocolate Ricotta Torta
This is an extremely easy to make and beautiful dessert torta that would be wonderful served with fresh raspberries and a dollop of whipped cream or with a warm cherry compote. Here in Le Marche there is a very special dessert wine called Visciola made from very small cherries which is a perfect accompaniment to this torta. In general, Visciola is a home made wine, but now a number of wineries in our area are also making visciola for commercial distribution. I have now seen visciola available in the US on line. If you can find it in your area or on-line, it is definitely worth a try. And serve it with something with lots of chocolate. You will love the combination of flavors.
Ingredients
1 cup of ricotta
1 1/4 cups of sugar
3/4 cups plus one tablespoon of flour
3 eggs
2/3 cup plus one tablespoon of unsweetened cocoa powder
3 tablespoons of melted butter
2 tablespoons of a light extra virgin olive oil (or if this is not available, add another 3 tablespoons of butter)
2 teaspoons of baking powder
Equipment
350 degree oven
9 inch spring form pan
electric mixer
To Make the Torta
Step 1: Mix the ricotta and the sugar with the electric mixer until smooth and creamy
Step 2: Add the eggs, butter and olive oil and mix well
Step 3: Add the flour along with the cocoa and the baking powder and mix to incorporate all ingredients but do not over mix
Step 4: Pour the batter into a greased and floured spring form pan and place in the center of the oven (Note: In Italy, everyone lines the pan with parchment paper which works quite well if you can make it fit your pan well wihout a lot of creases which will make your torta look slightly like a mutant cake. I, being not so talented with lining the entire pan with parchment paper, choose to put it on the bottom of the pan only which definitely facilitates removing the cake from the pan.)
Step 5: Bake at 350 degrees for approximately 30 to 35 minutes until your cake tester comes out clean.
Buon Appetito!!
Ingredients
1 cup of ricotta
1 1/4 cups of sugar
3/4 cups plus one tablespoon of flour
3 eggs
2/3 cup plus one tablespoon of unsweetened cocoa powder
3 tablespoons of melted butter
2 tablespoons of a light extra virgin olive oil (or if this is not available, add another 3 tablespoons of butter)
2 teaspoons of baking powder
Equipment
350 degree oven
9 inch spring form pan
electric mixer
To Make the Torta
Step 1: Mix the ricotta and the sugar with the electric mixer until smooth and creamy
Step 2: Add the eggs, butter and olive oil and mix well
Step 3: Add the flour along with the cocoa and the baking powder and mix to incorporate all ingredients but do not over mix
Step 4: Pour the batter into a greased and floured spring form pan and place in the center of the oven (Note: In Italy, everyone lines the pan with parchment paper which works quite well if you can make it fit your pan well wihout a lot of creases which will make your torta look slightly like a mutant cake. I, being not so talented with lining the entire pan with parchment paper, choose to put it on the bottom of the pan only which definitely facilitates removing the cake from the pan.)
Step 5: Bake at 350 degrees for approximately 30 to 35 minutes until your cake tester comes out clean.
Buon Appetito!!