Chocolate Espresso Ricotta Torte
A decadent, flourless dessert with a velvety texture—rich chocolate meets bold espresso in an elegant Italian-inspired torte.
INGREDIENTS
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1 cup ricotta cheese (whole milk for creaminess)
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½ cup powdered sugar (sifted)
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½ cup unsweetened cocoa powder (Dutch-process preferred)
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¼ cup strong brewed espresso, cooled (or 2 tbsp instant espresso + 2 tbsp water)
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3 large eggs, separated
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1 tsp vanilla extract
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¼ tsp salt
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Optional:
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1 tsp orange zest (for brightness)
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Chocolate shavings or powdered sugar for garnish
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INSTRUCTIONS
1. Prep & Mix Wet Ingredients:
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Preheat oven to 350°F (175°C). Grease a 7-inch springform pan and line the bottom with parchment.
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In a blender or bowl, whisk together:
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Ricotta, powdered sugar, cocoa powder, espresso, egg yolks, vanilla, and salt until smooth.
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2. Whip Egg Whites:
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In a clean bowl, beat egg whites to stiff peaks (about 3-4 minutes).
3. Fold & Bake:
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Gently fold ⅓ of the egg whites into the chocolate mixture to lighten it.
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Fold in the remaining whites until just combined (don’t overmix).
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Pour into the pan and bake for 25-30 minutes until set but slightly jiggly in the center.
4. Cool & Serve:
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Let cool completely in the pan, then chill for 2+ hours to firm up.
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Garnish with chocolate curls or a dusting of cocoa powder.
TIPS
☕ Espresso Boost: Add ½ tsp instant espresso powder to the batter for extra intensity.
🍊 Flavor Twists: Swap vanilla for almond extract or add a splash of Kahlúa.
❄️ Make Ahead: Prepare 1 day in advance—flavors deepen!
Silky, rich, and perfectly balanced! Serve with whipped cream or fresh berries.
Want a lighter version or nut-free crust option? Ask me! 😊
