Description
A rich and indulgent dessert, this Chocolate Espresso Ricotta Torte combines the smooth texture of ricotta with the bold flavors of cocoa and espresso. The addition of chocolate chips makes it even more irresistible. Perfect for chocolate lovers and coffee enthusiasts alike!
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup sugar
- 3 eggs
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, combine the ricotta cheese and sugar. Mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, espresso powder, and vanilla extract.
- Gradually add the flour and salt, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.
- Allow the torte to cool completely before serving. Enjoy!
Notes
- Serve this torte with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness.
- If you want to enhance the coffee flavor, you can add an extra 1/2 tablespoon of instant espresso powder.
- This torte keeps well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes