Chocolate Ricotta Torte Food

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CHOCOLATE-RICOTTA PIE



Chocolate-Ricotta Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 1 (11-inch) tart

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

Steps:

  • Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
  • Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
  • In a double boiler, melt the chocolate over very softly simmering water.
  • Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
  • Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
  • The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

RICOTTA CHOCOLATE CHIP TORTE



Ricotta Chocolate Chip Torte image

This is a recipe from my friend Loredonna Vetere from Florence, Italy. She was quite a baker and a very interesting person. I made a couple of changes but the recipe originated from her. It is a dense rich cake that you will love. It is easy to make and takes little time. The chocolate and the ricotta just seem to meld...

Provided by SK H

Categories     Chocolate

Time 1h20m

Number Of Ingredients 10

2 1/3 c flour
3/4 c sugar
1 c cold butter sliced thinly
1 1/2 tsp baking powder
1 egg
1 Tbsp milk
FILLING
14 oz fresh ricotta
3/4 c sugar
1 c semi-sweet chocolate chips

Steps:

  • 1. Preheat oven to 320 degrees. In a large bowl mix the ingredients for the crust with the exception of the butter.
  • 2. Now cut the butter into thin slices and add it to the mixture working it in gently, but not so much that everything blends together. To have the butter cold enough you should put it in the freezer for 20 or 30 minutes before slicing
  • 3. Take a little more than half the crust mixture and press it gently into the bottom of a 9 inch springform pan that has been greased with butter and dusted with flour
  • 4. Now mix the ricotta and sugar with a fork.
  • 5. Once mixed in well add the chocolate chips mix again and then spread it evenly on top of the crust
  • 6. Take the remainder of the crust and crumble it with your hands letting the pieces fall over the filling. You can press it down gently if you wish, however when it bakes the butter will melt and the crust will take a nice form.
  • 7. Bake in a preheated oven for 50 to 60 minutes at 320°. Serve it at room temperature.

RICOTTA AND CHOCOLATE CAKE



Ricotta and Chocolate Cake image

I'm posting this in response to a request on the boards. This is a different type of Italian dessert with a rich filling. I found it on a site called cooking with Patty.

Provided by Mysterygirl

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/3 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 egg
1 tablespoon milk
1 tablespoon grappa (optional)
1 cup cold butter, thinly sliced
14 ounces fresh ricotta
3/4 cup sugar
1 cup un-sweetened chocolate chips

Steps:

  • Preheat oven to 320°.
  • Grease and flour a 9" springform pan.
  • For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
  • Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
  • Take half the crust mixture and press it gently into the bottom of the pan.
  • In a medium size bowl, mix the ricotta and sugar well.
  • Add the chocolate chips mix again.
  • Spread the filling evenly over the top of the crust.
  • Crumble the remaining crust mix over the top of the filling.
  • During the baking process the butter melts to form a nice crust.
  • Bake 50 to 60 minutes.

Nutrition Facts : Calories 453.1, Fat 24.6, SaturatedFat 15.2, Cholesterol 75.5, Sodium 190.8, Carbohydrate 53.6, Fiber 1.5, Sugar 32.8, Protein 7.6

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