Imagine a dessert so decadent, so luxuriously smooth, that it transports you straight to the heart of Italy with just one bite. The Torta Ricotta e Cioccolato is not just a cake – it's a culinary masterpiece that combines the creamy richness of ricotta with the deep, intense flavor of dark chocolate. This show-stopping dessert is surprisingly simple to make, yet looks and tastes like it came straight from a professional pastry chef's kitchen. Whether you're looking to impress dinner guests or treat yourself to a little slice of Italian heaven, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 500g ricotta cheese
- 200g dark chocolate, melted
- 150g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 180°C (350°F). Grease a 24 cm (9-inch) springform pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, strain the ricotta cheese through a fine-mesh sieve to ensure a smooth, creamy texture. This step helps remove any excess moisture and lumps.
- Melt the dark chocolate using a double boiler or in short bursts in the microwave, stirring carefully to prevent burning. Allow the chocolate to cool slightly.
- In the bowl with the ricotta, add sugar and whisk until the mixture becomes smooth and well combined. The sugar will help break down the ricotta's texture.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract, which will enhance the overall flavor of the torta.
- Gently fold the melted chocolate into the ricotta mixture, creating a marbled effect. Do not overmix to maintain the beautiful chocolate swirls.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Dust the top of the torta with cocoa powder using a fine mesh sieve for an elegant finish.
- Place the pan in the preheated oven and bake for 35-40 minutes. The torta should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let the torta cool completely in the pan. The cake will continue to set as it cools.
- Once cooled, carefully remove the springform pan's sides and transfer the torta to a serving plate.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
- Slice and serve chilled. Optional: Garnish with fresh berries or a light dusting of additional cocoa powder.
Tips
- Strain the ricotta thoroughly: This is crucial for achieving a silky-smooth texture. Use a fine-mesh sieve and let it sit for 15-20 minutes to remove excess moisture.
- Chocolate matters: Use high-quality dark chocolate with at least 70% cocoa content for the most intense flavor. Melt it gently to prevent burning.
- Room temperature ingredients: Ensure eggs and ricotta are at room temperature for smoother mixing and better incorporation.
- Don't overmix: When folding in the chocolate, use a gentle hand to create beautiful marbled swirls. Overmixing will destroy the beautiful pattern.
- Cooling is key: Allow the torta to cool completely in the pan and then refrigerate for at least 2 hours. This helps the cake set perfectly and enhances the flavors.
- Serving suggestion: For the most elegant presentation, dust with cocoa powder just before serving and garnish with fresh berries or a light sprinkle of powdered sugar.
- Storage tip: This torta keeps well in the refrigerator for up to 3-4 days, making it a perfect make-ahead dessert for special occasions.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
