Description
Chocolate espresso ricotta torte blends Italian dessert elegance with rich coffee intensity. Creamy layers and bold espresso notes dance across your palate, promising a delightful culinary journey that lingers long after the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, at room temperature
- 1 ½ cups ricotta cheese (whole milk preferred)
- 1 cup semi-sweet chocolate chips (or chopped dark chocolate)
Sweeteners and Flavoring:
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons espresso powder (or instant coffee granules)
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ¼ teaspoon salt
- Powdered sugar or cocoa powder (for garnish, optional)
Instructions
- Prepare the baking vessel by coating an 8-inch springform pan with grease and lining the bottom with parchment paper. Position the oven rack to center and warm the oven to 350F (175C).
- Create a smooth chocolate base by microwaving chocolate chips in 30-second increments, stirring between each interval until fully melted. Allow the chocolate to cool slightly while preparing other ingredients.
- Combine ricotta cheese and sugar in a large mixing bowl, whisking until the texture becomes creamy and uniform. Incorporate cocoa powder, espresso powder, vanilla extract, and salt, mixing thoroughly to distribute flavors evenly.
- Introduce eggs one at a time, blending completely after each addition to ensure a consistent mixture. Gently integrate the cooled melted chocolate into the batter, folding carefully to maintain a smooth, homogeneous texture.
- Transfer the prepared batter into the prepared springform pan, using a spatula to create an even surface. Place in the preheated oven and bake for 45-50 minutes, checking for doneness by inserting a toothpick near the center – it should emerge with moist crumbs.
- Remove the torte from the oven and let it rest inside the pan for 15 minutes to stabilize. Carefully release the springform pan’s sides and allow the dessert to cool completely at room temperature.
- Optional garnish the top with a light dusting of powdered sugar or cocoa powder before slicing and serving the rich, decadent torte.
Notes
- Check chocolate quality by using high-cocoa percentage dark chocolate for richer, deeper flavor profile.
- Use room temperature ingredients like eggs and ricotta to ensure smooth, consistent batter texture.
- Avoid overmixing after adding eggs to prevent torte from becoming dense or rubbery.
- Consider reducing espresso powder for milder coffee notes or substituting with decaf for caffeine-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 303
- Sugar: 23 g
- Sodium: 57 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 94 mg