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