Description
A rich, indulgent dessert combining the deep flavors of chocolate and espresso with the creamy texture of ricotta cheese. This decadent torte is perfect for any chocolate lover and makes an impressive addition to any dessert table.
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup brewed espresso
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
- In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until well combined. Add the ricotta cheese and espresso, mixing until smooth.
- Stir in the melted chocolate mixture until fully incorporated.
- Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until the torte is set and a toothpick inserted into the center comes out clean.
- Let the torte cool in the pan for 10 minutes before removing the sides of the springform pan.
- Dust with powdered sugar before serving.
Notes
- Make sure to allow the torte to cool slightly before serving to set properly.
- You can serve this with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes