Ricotta Chocolate Chip Torte Food

ITALIAN RICOTTA CHOCOLATE TART RECIPE

Steps:

• Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
• In a food processor combine the dry ingredients and pulse a few times.
• Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
• Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
• Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
• Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
• Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
• Bring a pot of water to a simmer.
• Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
• When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
• Set aside to cool completely.
• In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
• Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
• Preheat oven to 375°F/190°C.
• Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
• Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
• Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
• Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
• Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
• Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
• Spread the filling evenly over the base of the crust with the help of an offset spatula.
• To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
• Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
• Bake for approximately 40 minutes or until the center filling is set.
• Cool completely on a wire rack.
• Refrigerate until ready to serve.
• Optional: Dust with icing sugar and/or serve with sweet ricotta.

RICOTTA CHOCOLATE CHIP TORTE

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.

CHOCOLATE-RICOTTA PIE

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

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.

CHOCOLATE CHIP TORTE

Steps:

• In a saucepan, bring first three ingredients to a second boil.
• Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
• Cream together next six ingredients.
• Blend in the cold date mixture.
• Pour into a greased 13x9 cake pan.
• Top with chocolate chips& nuts, then sprinkle with sugar.
• Bake at 350 degrees for 40-45 minutes.