Description
Chocolate espresso ricotta torte merges Italian dessert traditions with rich coffee-infused flavors. Silky layers of espresso-enhanced ricotta and deep chocolate create an elegant finale for special gatherings.
Ingredients
Scale
- 4 large eggs (room temperature)
- 1 ½ cups (355 ml) ricotta cheese (whole milk)
- 1 cup (170 g) semi-sweet chocolate chips (or chopped dark chocolate)
- ¾ cup (150 g) granulated sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 2 tbsps espresso powder (or instant coffee granules)
- 1 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar or cocoa powder (garnish, optional)
Instructions
- Preparation: Lubricate an 8-inch springform pan with butter and line the bottom with parchment paper. Center the oven rack and heat to 350F (175C).
- Chocolate Foundation: Melt chocolate chips in microwave using 30-second intervals, stirring between each cycle until completely liquefied. Set aside to cool slightly while assembling remaining components.
- Batter Composition: Whisk ricotta and sugar until silky smooth. Integrate cocoa powder, espresso powder, vanilla extract, and salt, ensuring comprehensive flavor distribution. Fold in eggs individually, blending thoroughly after each incorporation to maintain a uniform consistency.
- Chocolate Integration: Gently fold cooled melted chocolate into the ricotta mixture, creating a luxurious, homogeneous batter with a rich, glossy appearance.
- Baking Process: Pour batter into prepared pan, smoothing the surface with a spatula. Bake for 45-50 minutes until a toothpick inserted near the center reveals moist crumbs. Allow torte to rest inside the pan for 15 minutes after removing from oven.
- Cooling and Finishing: Release springform pan sides and let torte cool completely at room temperature. Optionally dust with powdered sugar or cocoa powder before serving for an elegant presentation.
Notes
- Chocolate Melting Technique: Use low, steady microwave heat and stir frequently to prevent chocolate from burning or seizing, ensuring smooth melting.
- Ricotta Texture Tip: Ensure ricotta is room temperature and well-drained to achieve a creamy, lump-free batter consistency.
- Egg Incorporation Strategy: Add eggs one at a time and mix thoroughly to prevent curdling and maintain a silky, uniform texture.
- Baking Precision Hack: Check torte doneness early to avoid overbaking; moist crumbs indicate a perfect, creamy interior that prevents dryness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg