Torta di Ricotta e Cioccolato: A Delicious Italian Delight

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Torta di Ricotta e Cioccolato

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Whisk or electric mixer
• 9-inch round cake pan
• Parchment paper
• Spatula

Ingredients

  

• Ingredients
• For the Cake:
• 2 cups ricotta cheese drained
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips optional
• For Serving:
• Powdered sugar for dusting
• Fresh berries optional

Instructions

 

• Method
• Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.
• Prepare the Cake Pan: Grease your 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper. This will prevent sticking.
• Mix the Ricotta Mixture: In a large mixing bowl, add the drained ricotta cheese, granulated sugar, and eggs. Using a whisk or electric mixer, blend until smooth and creamy. Stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting helps to aerate the flour and ensures even mixing.
• Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the ricotta mixture using a spatula. Be careful not to overmix. If you're using chocolate chips, fold them in at this stage.
• Pour Batter into Pan: Once combined, pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake the Cake: Place the cake in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the Cake: After baking, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
• Serve: Once cooled, dust the top with powdered sugar and serve with fresh berries if desired. Enjoy your delicious Torta di Ricotta e Cioccolato!
• Variations
• Nutty Addition: Add 1/2 cup of chopped walnuts or almonds for a nutty flavor.
• Fruit Infusion: Incorporate some orange or lemon zest into the ricotta mixture for a citrusy twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.

Keyword Cake, Torta, Torta di Ricotta, Torta di Ricotta e Cioccolato

Torta di Ricotta e Cioccolato, or Ricotta and Chocolate Cake, is a classic Italian dessert that perfectly balances creamy ricotta cheese with rich chocolate. This cake is often enjoyed during special occasions, but it’s simple enough for any day of the week. From my own personal experience, making this cake can be a joyful activity that fills your kitchen with delicious aromas and your heart with satisfaction. It’s a delightful treat that you’ll want to share with family and friends. Let me show you how I make this scrumptious dessert.

Notes on What to Expect

When you slice into the Torta di Ricotta e Cioccolato, you’ll find a moist, rich cake that has a delightful creaminess from the ricotta, paired beautifully with the deep flavor of chocolate. Expect a cake that’s not overly sweet, making it perfect for an afternoon treat or dessert after dinner.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8-10 slices
• Calories per Serving: Approximately 250
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • Mixing bowls
  • Whisk or electric mixer
  • 9-inch round cake pan
  • Parchment paper
  • Spatula
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato  now.

Ingredients

• For the Cake:
  • 2 cups ricotta cheese (drained)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)
• For Serving:
  • Powdered sugar for dusting
  • Fresh berries (optional)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato  now.

Method

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.
2. Prepare the Cake Pan: Grease your 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper. This will prevent sticking.
3. Mix the Ricotta Mixture: In a large mixing bowl, add the drained ricotta cheese, granulated sugar, and eggs. Using a whisk or electric mixer, blend until smooth and creamy. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting helps to aerate the flour and ensures even mixing.
5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the ricotta mixture using a spatula. Be careful not to overmix. If you’re using chocolate chips, fold them in at this stage.
6. Pour Batter into Pan: Once combined, pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake the Cake: Place the cake in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: After baking, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
9. Serve: Once cooled, dust the top with powdered sugar and serve with fresh berries if desired. Enjoy your delicious Torta di Ricotta e Cioccolato!

Variations

• Nutty Addition: Add 1/2 cup of chopped walnuts or almonds for a nutty flavor.
• Fruit Infusion: Incorporate some orange or lemon zest into the ricotta mixture for a citrusy twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.

Tips

• Ricotta Cheese: Make sure to drain the ricotta well to avoid a soggy cake.
• Chilling: For an extra refreshing dessert, chill the cake in the refrigerator for a couple of hours before serving.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato  now.

Nutritional Information Per Serving

• Calories: 250
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 7g

Closing Thoughts

I hope this guide has made making Torta di Ricotta e Cioccolato seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy baking and indulging in this delightful Italian dessert!