Chocolate Espresso Ricotta Torte

Ingredients (Serves 8)

For the Torte:

  • 1½ cups semisweet or dark chocolate chips (or chopped chocolate)
  • ½ cup unsalted butter, cubed
  • ¾ cup granulated sugar
  • 3 tablespoons espresso or very strong brewed coffee
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1½ cups whole milk ricotta cheese
  • ¼ teaspoon salt
  • Optional: 1 tablespoon cocoa powder or espresso powder for extra depth

For Garnish (Optional):

  • Powdered sugar for dusting
  • Shaved chocolate or cocoa powder
  • Fresh whipped cream or berries

Instructions

1. Preheat and Prepare Pan

  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Melt Chocolate and Butter

  1. In a heatproof bowl, combine chocolate and butter.
  2. Melt over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
  3. Stir in sugar, espresso, and vanilla. Let cool slightly.

3. Mix in Eggs and Ricotta

  1. Whisk in eggs one at a time until fully incorporated.
  2. Add ricotta cheese and salt, mixing until smooth.
  3. If desired, stir in cocoa or espresso powder for a more intense flavor.

4. Bake

  1. Pour batter into prepared pan and smooth the top.
  2. Bake for 40–45 minutes, or until the edges are set and the center is slightly puffed but still jiggles a bit.
  3. Let cool in the pan for 15 minutes, then remove the sides of the springform pan and cool completely.

5. Chill and Serve

  • Refrigerate for at least 2 hours before serving for best texture.
  • Dust with powdered sugar or top with whipped cream or chocolate shavings.

Storage

  • Store covered in the refrigerator for up to 4 days.
  • Serve chilled or bring to room temperature before serving for a softer texture.

Tips

  • Use high-quality chocolate for the best flavor.
  • For a gluten-free option, this recipe contains no flour.
  • Add a splash of coffee liqueur or orange zest for a twist.

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