Chocolate Espresso Ricotta Torte is a decadent dessert that combines the rich flavors of chocolate and espresso with the creamy texture of ricotta cheese. This elegant torte is perfect for dinner parties, special occasions, or whenever you crave a luxurious treat.
Why You’ll Love This Recipe
- Rich and Indulgent: Deep chocolate flavor enhanced with espresso for a gourmet touch.
- Creamy Texture: Ricotta cheese adds a smooth, velvety texture to the torte.
- Impressive Yet Simple: Easy to make but looks and tastes like it came from a fancy bakery.
- Versatile: Delicious on its own or with a dollop of whipped cream or fresh berries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dark chocolate (finely chopped)
- Unsalted butter
- Granulated sugar
- Eggs
- Ricotta cheese
- Instant espresso powder
- Vanilla extract
- All-purpose flour
- Salt
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a springform pan or line it with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and butter over a pot of simmering water or in the microwave in short intervals. Stir until smooth and set aside to cool slightly.
- Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar until light and fluffy.
- Combine Wet Ingredients: Add the ricotta cheese, espresso powder, and vanilla extract to the egg mixture and stir until smooth.
- Incorporate Chocolate: Gradually fold the melted chocolate mixture into the batter.
- Add Dry Ingredients: Sift the flour and salt into the bowl and gently fold them into the batter until just combined.
- Bake the Torte: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the center is set but still slightly soft. A toothpick inserted in the center should come out with moist crumbs.
- Cool and Serve: Let the torte cool in the pan before removing it. Dust with powdered sugar or cocoa powder before serving.
Servings and Timing
- Servings: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 30 minutes
Variations
- Liqueur-Infused: Add a splash of coffee liqueur, such as Kahlúa, for extra depth.
- Nutty Addition: Fold in chopped hazelnuts or almonds for added texture.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour.
- Citrus Twist: Add a teaspoon of orange zest to the batter for a bright flavor contrast.
- Extra Espresso Kick: Top with a drizzle of espresso glaze or chocolate ganache.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the torte tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Serve at room temperature or gently warm individual slices in the microwave for a few seconds.
FAQs
1. Can I use semi-sweet chocolate instead of dark chocolate?
Yes, but the torte will be slightly sweeter. Adjust sugar if needed.
2. What can I serve with this torte?
Whipped cream, vanilla ice cream, or fresh berries make excellent accompaniments.
3. Can I substitute mascarpone for ricotta?
Yes, mascarpone will work, but it will make the torte richer and creamier.
4. How do I prevent the torte from cracking?
Avoid overbaking and allow it to cool gradually to prevent cracks.
5. Can I make this torte ahead of time?
Absolutely! This torte tastes even better the next day as the flavors meld.
6. What type of espresso powder should I use?
Use instant espresso powder for a smooth and intense coffee flavor.
7. Can I make this without espresso powder?
Yes, but the espresso enhances the chocolate flavor, so it’s highly recommended.
8. How do I know when the torte is done?
The edges should be set, and the center should be slightly soft but not liquid.
9. Can I use a regular cake pan instead of a springform pan?
Yes, but greasing and lining the pan with parchment paper is essential for easy removal.
10. Can I add a topping?
Yes, a chocolate ganache, powdered sugar, or a dollop of whipped cream are great options.
Conclusion
Chocolate Espresso Ricotta Torte is a show-stopping dessert that’s rich, creamy, and deeply satisfying. Whether you’re hosting a dinner party or treating yourself to a special dessert, this recipe is sure to impress. With its luxurious chocolate flavor and espresso undertones, it’s a decadent delight that will leave everyone asking for seconds. Give it a try and elevate your dessert game!
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Chocolate Espresso Ricotta Torte
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Description
This Chocolate Espresso Ricotta Torte is an elegant dessert with a rich, fudgy texture and deep espresso flavor. The ricotta cheese adds a luscious creaminess, while the combination of chocolate and coffee creates a sophisticated treat perfect for special occasions or dinner parties. A dusting of powdered sugar or cocoa makes the perfect finishing touch.
Ingredients
- 1 1/2 cups ricotta cheese (whole milk preferred)
- 1 cup semi-sweet chocolate chips (or chopped dark chocolate)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons espresso powder (or instant coffee granules)
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar or cocoa powder (for garnish, optional)
Instructions
- Preheat Oven:
Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. - Melt Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly. - Prepare the Batter:
In a large mixing bowl, beat the ricotta cheese and sugar together until smooth. Add the cocoa powder, espresso powder, vanilla extract, and salt, mixing until combined. - Add Eggs and Chocolate:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the melted chocolate until the batter is smooth and uniform. - Bake:
Pour the batter into the prepared springform pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until the torte is set and a toothpick inserted near the center comes out with moist crumbs. - Cool and Serve:
Allow the torte to cool in the pan for 15 minutes, then carefully remove the sides of the springform pan. Cool completely before dusting with powdered sugar or cocoa powder, if desired. Slice and serve.
Notes
- Serve with whipped cream or a dollop of mascarpone for an extra indulgent touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a stronger coffee flavor, increase espresso powder to 3 tablespoons.