Why You’ll Love This Recipe
- Easy to Prepare: With just one bowl and simple steps, this dessert is beginner-friendly.
- Rich Flavors: The combination of chocolate and espresso creates a decadent, coffee-infused treat.
- Creamy Texture: Thanks to the ricotta cheese, the torte has a velvety smooth texture.
- Customizable: Add chocolate chips for extra indulgence or keep it simple with a dusting of cocoa powder.
- Perfect for Any Occasion: Whether it’s a dinner party or a cozy night at home, this torte is a showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup strong brewed espresso, cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
- Cocoa powder or powdered sugar for dusting
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix Ricotta: In a large mixing bowl, combine the ricotta cheese and powdered sugar. Mix until the texture is smooth and creamy.
- Add Ingredients: Stir in cocoa powder, cooled espresso, eggs, vanilla extract, baking powder, and salt. Mix until fully incorporated. Fold in dark chocolate chips, if desired.
- Pour the Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake: Bake for 30-35 minutes, or until the torte is set and a toothpick inserted in the center comes out clean.
- Cool: Let the torte cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Dust with cocoa powder or powdered sugar before slicing. Serve chilled or at room temperature.
Servings and Timing
- Servings: 8 slices
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Calories: Approximately 320 per serving
Variations
- Gluten-Free Option: Use gluten-free baking powder to make this recipe gluten-free.
- Add Nuts: Mix in chopped walnuts or hazelnuts for added crunch.
- Spice It Up: Add a pinch of cinnamon or cayenne pepper for a unique flavor twist.
- Milk Chocolate: Substitute dark chocolate chips with milk chocolate for a sweeter flavor.
Storage/Reheating
- Storage: Store the torte in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Enjoy the torte chilled or allow it to come to room temperature. Avoid reheating as it may alter the texture.
FAQs
1. Can I make this recipe without espresso?
Yes, you can replace espresso with strong coffee or even milk for a caffeine-free version.
2. Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as it doesn’t use flour. Ensure your baking powder is also gluten-free.
3. Can I use a different cheese instead of ricotta?
Mascarpone cheese can be used, but it may result in a slightly different texture.
4. What can I substitute for cocoa powder?
Dutch-processed cocoa or melted dark chocolate (adjusting for sweetness) can be used.
5. How do I know when the torte is done?
The torte is done when a toothpick inserted in the center comes out clean.
6. Can I add flavorings?
Yes, a teaspoon of almond extract or orange zest can enhance the flavors.
7. Can I make this recipe ahead of time?
Absolutely. Prepare it a day in advance and store it in the refrigerator until serving.
8. How can I serve this torte?
Serve it as is or pair it with whipped cream or a scoop of vanilla ice cream.
9. What if I don’t have a round cake pan?
A square or springform pan of a similar size will work as well.
10. Can I make this recipe dairy-free?
Use dairy-free ricotta alternatives and substitute the chocolate chips with a dairy-free brand.
Conclusion
This Chocolate Espresso Ricotta Torte is a deliciously indulgent dessert that combines the richness of chocolate, the boldness of espresso, and the creamy texture of ricotta cheese. With its simple preparation and elegant presentation, it’s perfect for any occasion. Try it today, and let this delightful torte become your go-to dessert recipe!
Chocolate Espresso Ricotta Torte
- Total Time: 50 minutes
- Yield: 8 slices
- Diet: Gluten Free
Description
This Chocolate Espresso Ricotta Torte is a luscious dessert combining creamy ricotta, deep chocolate, and bold espresso flavors. Easy to make and naturally gluten-free, it’s perfect for dinner parties, special occasions, or indulgent evenings at home.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup strong brewed espresso, cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
- Cocoa powder or powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix Ricotta: In a large mixing bowl, beat ricotta cheese and powdered sugar until smooth.
- Combine Ingredients: Add cocoa powder, cooled espresso, eggs, vanilla extract, baking powder, and salt. Mix until smooth. Fold in dark chocolate chips, if desired.
- Pour Batter: Transfer the batter to the prepared cake pan and smooth the top.
- Bake: Bake for 30–35 minutes, or until set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with cocoa powder or powdered sugar before serving.
Notes
- For a gluten-free version, ensure your baking powder is gluten-free.
- Add a pinch of cinnamon or cayenne for an extra flavor boost.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
