CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
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.
CHOCOLATE RICOTTA TART
Make and share this Chocolate Ricotta Tart recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 616.9, Fat 37.9, SaturatedFat 18, Cholesterol 159.1, Sodium 88.4, Carbohydrate 64.9, Fiber 2.9, Sugar 40.9, Protein 10.8
RICOTTA AND CHOCOLATE CAKE
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
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
CHOCOLATE TORTE
Make and share this Chocolate Torte recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
- In 2 qt saucepan over low heat, melt chocolate with butter.
- In large bowl, with wire whisk beat egg yolks and vanilla.
- Slowly beat warm chocolate mixture into yolk mixture until blended.
- In small bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
- Fold beaten egg whites into chocolate mixture, one third at a time.
- Spoon batter into pan spreading evenly.
- Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
- Cool torte in pan.
- When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
- Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
- Arrange wedges alternately on cake plate.
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