Torta di Ricotta e Cioccolato Bianco Recipe Guide

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Torta di Ricotta e Cioccolato Bianco

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• 9-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Double boiler or microwave-safe bowl
• Parchment paper
• Cooling rack

Ingredients

  

• Ingredients
• For the Cake:
• 250 g 9 oz ricotta cheese
• 150 g 5 oz white chocolate, chopped
• 100 g ½ cup granulated sugar
• 3 large eggs
• 100 g ¾ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt
• For the Topping optional:
• Powdered sugar for dusting
• Fresh berries or mint leaves for garnish

Instructions

 

• Method
• Step 1: Preheat the Oven
• Preheat your oven to 180°C (350°F).
• Grease the 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
• Step 2: Melt the White Chocolate
• In a double boiler, melt the chopped white chocolate over simmering water, stirring occasionally until smooth. Alternatively, you can melt it in a microwave-safe bowl in 30-second intervals, stirring in between.
• Step 3: Prepare the Ricotta Mixture
• In a large mixing bowl, combine the ricotta cheese, granulated sugar, and melted white chocolate.
• Use an electric mixer or whisk to beat until well combined and smooth.
• Step 4: Add Eggs and Dry Ingredients
• Add the eggs one at a time, mixing well after each addition.
• Sift together the flour, baking powder, and salt, then gradually add to the ricotta mixture, mixing until just combined.
• Stir in the vanilla extract.
• Step 5: Bake the Cake
• Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
• Bake in the preheated oven for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
• Once baked, remove from the oven and let it stand in the pan for 15 minutes before transferring to a cooling rack.
• Step 6: Serve
• Allow the cake to cool completely before serving.
• Dust with powdered sugar and garnish with fresh berries or mint leaves if desired.
• Variations
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Chocolate Lovers: Mix in some chocolate chips or use dark chocolate instead of white.
• Fruit Addition: Fold in some finely chopped fruit like strawberries or raspberries for added flavor.

Torta di Ricotta e Cioccolato Bianco, or Ricotta and White Chocolate Cake, is a delightful Italian dessert that combines the creamy richness of ricotta cheese with the sweet decadence of white chocolate. This cake is perfect for special occasions or as a sweet treat to enjoy with your afternoon coffee. From my own personal experience, I can tell you that the smooth texture and the subtle flavors will make this dessert a favorite among your family and friends. So, let me show you how I make this luscious cake step-by-step.

Notes on What to Expect

When you slice into this Torta di Ricotta e Cioccolato Bianco, you can expect a moist, creamy texture with a subtle sweetness that perfectly balances the richness of the ricotta and the sweetness of the white chocolate. The cake can be enjoyed on its own or paired with a dollop of whipped cream.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 15 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Easy
• Servings: 8-10
• Calories: Approximately 350 per serving
• Cost of Ingredients: $15-20
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• 9-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Double boiler or microwave-safe bowl
• Parchment paper
• Cooling rack
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato Bianco  now.

Ingredients

For the Cake:

• 250g (9 oz) ricotta cheese
• 150g (5 oz) white chocolate, chopped
• 100g (½ cup) granulated sugar
• 3 large eggs
• 100g (¾ cup) all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

For the Topping (optional):

• Powdered sugar for dusting
• Fresh berries or mint leaves for garnish
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato Bianco  now.

Method

Step 1: Preheat the Oven

1. Preheat your oven to 180°C (350°F).
2. Grease the 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.

Step 2: Melt the White Chocolate

1. In a double boiler, melt the chopped white chocolate over simmering water, stirring occasionally until smooth. Alternatively, you can melt it in a microwave-safe bowl in 30-second intervals, stirring in between.

Step 3: Prepare the Ricotta Mixture

1. In a large mixing bowl, combine the ricotta cheese, granulated sugar, and melted white chocolate.
2. Use an electric mixer or whisk to beat until well combined and smooth.

Step 4: Add Eggs and Dry Ingredients

1. Add the eggs one at a time, mixing well after each addition.
2. Sift together the flour, baking powder, and salt, then gradually add to the ricotta mixture, mixing until just combined.
3. Stir in the vanilla extract.

Step 5: Bake the Cake

1. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
2. Bake in the preheated oven for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
3. Once baked, remove from the oven and let it stand in the pan for 15 minutes before transferring to a cooling rack.

Step 6: Serve

1. Allow the cake to cool completely before serving.
2. Dust with powdered sugar and garnish with fresh berries or mint leaves if desired.

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Chocolate Lovers: Mix in some chocolate chips or use dark chocolate instead of white.
• Fruit Addition: Fold in some finely chopped fruit like strawberries or raspberries for added flavor.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta e Cioccolato Bianco  now.

Tips

• Ensure your ricotta cheese is well-drained to avoid a soggy cake.
• For a richer flavor, consider adding a tablespoon of lemon zest or orange zest to the batter.
• If you prefer a denser cake, reduce the amount of flour slightly.

Substitutions for Specific Dietary Needs

• Dairy-Free: Use a dairy-free ricotta substitute and vegan white chocolate.
• Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking.

Nutritional Information Per Serving

• Calories: ~350
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Fiber: 1g
• Sugars: 26g
• Protein: 8g

I hope this guide has made making Torta di Ricotta e Cioccolato Bianco 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!