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
