"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Thread Tools Display Modes
Old 02-09-2005, 10:13 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Italian Ricotta Torte

Italian Ricotta Torte

8 Eggs, separated
1 1/2 cups Sugar, divided
1 1/2 cups Ground blanched almonds
2/3 cup All-purpose flour
2/3 cup HERSHEY'S Cocoa
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Water
2 tsp Vanilla extract
1/2 tsp Almond extract
COCOA WHIPPED CREAM (recipe follows)
Candied cherries or sliced almonds (optional)
1 cup (1/2 pt) cold whipping cream
1 3/4 cups (15 oz) ricotta cheese
1/3 cup Powdered sugar
1/2 cup Chopped candied cherries
1/2 tsp Almond extract

1 Heat oven to 375°F. Grease bottoms of two 9-inch round baking pans; line with wax paper. Grease wax paper lining, leaving sides of pans ungreased.
2 Beat egg yolks in large bowl on medium speed of mixer 3 minutes. Gradually add 1 cup sugar, beating another 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.
3 Beat egg whites in large bowl until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pans.
4 Bake 20 to 22 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pans to wire racks. Cool completely. With long serrated knife, cut each layer in half horizontally to make 4 thin layers. Refrigerate layers while preparing filling and whipped cream.
5 Place one cake layer on serving plate; spread with one-third (about 1-1/3 cups) RICOTTA CHERRY FILLING. Top with another cake layer. Repeat procedure with remaining filling and cake layers. Frost sides and top of torte with COCOA WHIPPED CREAM. Garnish with candied cherries or almonds, if desired. Refrigerate at least 4 hours. Cover; refrigerate leftover dessert. 8 to 10 servings.
6 For Ricotta Cherry Filling
7 Beat whipping cream in small bowl until stiff. Beat ricotta cheese and powdered sugar in large bowl until smooth. Fold whipped cream into cheese mixture just until blended. Stir in candied cherries and almond extract. About 4 cups filling.
8 COCOA WHIPPED CREAM: Stir together 2/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in large bowl. Stir in 2 cups (1 pt.) cold whipping cream and 2 teaspoons vanilla extract; beat just until stiff. (Do not overbeat.) About 4 cups frosting.

Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Homemade Italian Sausage velochic Beef, Pork, Lamb & Venison 9 02-08-2006 03:53 PM
Chestnut Ricotta Cheesecake - (Budino di Castagne e Ricotta) mish Cakes & Cupcakes 0 02-07-2005 02:29 PM
Sweet Ricotta Cream kansasgirl Eggs, Cheese & Dairy 0 01-18-2005 02:57 PM
Key Lime Cheesecake with Ricotta cheese? badscooter Cakes & Cupcakes 2 11-30-2004 12:27 PM
Help finding recipe for House Italian Vinaigrette lizaliza Salads & Salad Dressings 3 09-08-2004 01:39 AM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:42 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.