Description
This decadent dessert combines the rich flavors of semisweet chocolate and espresso with creamy ricotta cheese, creating a velvety, moist torte that’s sure to satisfy any sweet tooth. A light dusting of powdered sugar finishes it off for an elegant touch!
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup brewed espresso
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
- In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until well combined. Add the ricotta cheese and espresso, mixing until smooth.
- Stir in the melted chocolate mixture until fully incorporated.
- Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until the torte is set and a toothpick inserted into the center comes out clean.
- Let the torte cool in the pan for 10 minutes before removing the sides of the springform pan.
- Dust with powdered sugar before serving.
Notes
- For extra flavor, you can add a dash of vanilla extract to the batter.
- Make sure the torte cools properly to ensure it sets well before removing from the pan.
- You can also serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes