Name: Chocolate Espresso Ricotta Torte
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-inspired
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)

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

Units Scale

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)

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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.