Ricotta And Chocolate Cake Food

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

Ingredients

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 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

Ingredients

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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