Chocolate Ricotta Torte

by Tarla Dalal

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A favourite Italian dessert of a sinfully rich chocolate cake sandwiched with a fruity ricotta filling topped with coffee cream. "ricotta" is a fresh and creamy soft Italian cheese similar to cottage cheese, but with a sweeter flavour, ideal for savouries and desserts.

I have used freshly made cream cheese instead of ricotta for this recipe which gives very good results. You may need to increase the quantity of cream for the filling if the cream cheese seems too dry. If you like, you can even add fresh fruits in the ricotta filling.

You can also try other interesting chocolaty desserts like Chocolate Truffle Ice Cream , Sizzling Brownie or Chocolate Walnut Fudge .

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Chocolate Ricotta Torte recipe - How to make Chocolate Ricotta Torte

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Preparation Time: 15 mins Cooking Time: 25 mins Baking Time: 30 minutes Baking Temperature: 200°C (400°F) Baking Temperature: 180°C (360°F) Total Time: 701 hours 10 minutes 1Makes 1 servings (8 piece )
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Ingredients

For The Chocolate Sponge Cake
1/2 cup condensed milk
125 gms self rising flour
1 tbsp cocoa powder
1 tbsp drinking chocolate
1 tsp levelled , baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

For The Ricotta Filling
1 recipe cream cheese
4 to 5 tbsp powdered sugar
1/2 tsp vanilla essence
2 to 3 tbsp fresh cream
2 tbsp chopped candied peel
2 tbsp chopped glace cherries

For The Coffee Cream Topping
1 1/2 cups beaten whipped cream
3 1/2 tbsp icing sugar
1 1/2 tsp coffee powder
2 tsp warm water

Other Ingredients
2 to 3 tbsp brandy to soak the sponge

For The Garnish
1 tsp coffee powder

Method

For the chocolate sponge cake

Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
Mix the condensed milk, flour mixture, 100 ml. Of water, the vanilla essence and melted butter thoroughly.
Pour the cake mixture into a greased and dusted 150 mm. Or 175 mm. (6" or 7") diameter tin.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 180°c(360°f) and bake for a further 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove the cake.
Cool the cake.

For the ricotta filling

Transfer the cream cheese into a blender with the sugar and blend till is a smooth mixture.
Add the vanilla essence, cream, candied peel and glazed cherries and mix well.
Refrigerate till required.

For the coffee cream topping

Combine the coffee powder and water in a clean bowl and mix well till the coffee dissolves.
Add the remaining ingredients and mix gently. Keep refrigerated.

How to proceed

Slice the cooled chocolate sponge into 2 equal halves horizontally.
Place one half on a serving plate and sprinkle with half the brandy.
Spread the ricotta filling mixture on top and sandwich it with the other slice of the chocolate sponge.
Soak this half of the sponge with the remaining brandy.
Cover the cake with the coffee cream topping and refrigerate for at least 2 hours before serving.
Cut into wedges.
Serve chilled.