Description
This rich and indulgent torte combines the smooth creaminess of ricotta cheese with the depth of chocolate chips and the earthy crunch of hazelnuts. The result is a moist, flavorful cake that’s perfect for special occasions or as a decadent treat. The light texture and nutty undertones make each bite a delightful experience.
Ingredients
Scale
- 1 cup hazelnuts
- 1 cup ricotta cheese
- 1 cup chocolate chips
- 1/2 cup sugar
- 1/4 cup flour
- 3 eggs
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, grind the hazelnuts until finely ground.
- In a mixing bowl, combine the ground hazelnuts, ricotta cheese, chocolate chips, sugar, flour, eggs, and vanilla extract. Mix well until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the cooled torte with powdered sugar before serving.
Notes
- If you prefer a more intense chocolate flavor, you can increase the amount of chocolate chips to 1 1/2 cups.
- This torte is delicious on its own but can be served with whipped cream or a drizzle of chocolate sauce for an extra indulgence.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes