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
- In a heatproof bowl, combine chocolate and butter.
- Melt over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
- Stir in sugar, espresso, and vanilla. Let cool slightly.
3. Mix in Eggs and Ricotta
- Whisk in eggs one at a time until fully incorporated.
- Add ricotta cheese and salt, mixing until smooth.
- If desired, stir in cocoa or espresso powder for a more intense flavor.
4. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until the edges are set and the center is slightly puffed but still jiggles a bit.
- 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.
