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Ricotta Torta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition) Recipe

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Ingredients

Cost per recipe $4.86 view details
  • 1 lb ricottta
  • 4 tbs white flour
  • 5 tbs sugar
  • 4 egg yolks
  • 2 egg whites
  • Peel of 1 lemon, grated
  • 8 ounces dark chocolate (at least 60% cacao), shaved

Directions

  1. Place ricotta in a bowl. Add in sugar, flour, and egg yolks. Stir all ingredients in with a wooden spoon. Then add in grated lemon peel and shaved chocolate. Beat egg whites in separate bowl until firm peaks form. Fold gently into ricotta mixture. Butter and flour a cake pan and pour in mixture.
  2. Cover with aluminum foil and bake in oven preheated to 350 degrees for 50 minutes. Remove the foil and bake for another 10-15 minutes until golden brown on top. Remove from oven and let cool. Dust top with powdered sugar.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 321g
Calories 1598  
Calories from Fat 648 41%
Total Fat 72.02g 90%
Saturated Fat 43.12g 172%
Trans Fat 0.25g  
Cholesterol 16mg 5%
Sodium 53mg 2%
Potassium 1323mg 38%
Total Carbs 224.16g 60%
Dietary Fiber 17.2g 57%
Sugars 167.67g 112%
Protein 14.77g 24%
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