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Chocolate Espresso Ricotta Torte


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  • Author: Isabella
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Mix Ricotta: In a large mixing bowl, beat ricotta cheese and powdered sugar until smooth.
  3. Combine Ingredients: Add cocoa powder, cooled espresso, eggs, vanilla extract, baking powder, and salt. Mix until smooth. Fold in dark chocolate chips, if desired.
  4. Pour Batter: Transfer the batter to the prepared cake pan and smooth the top.
  5. Bake: Bake for 30–35 minutes, or until set and a toothpick inserted in the center comes out clean.
  6. 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