Torta Nera
List of Ingredients
Torta Nera
Recipe By : Mimetta LoMonte
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter -- for pan
flour -- for dusting
8 ounces semisweet chocolate
2 pounds ricotta cheese -- not drained
3/4 teaspoon vanilla extract
2/3 cup sugar
1/3 cup all-purpose flour
3 extra large eggs
Preheat the oven to 300 degrees F. Generously coat an 8-inch
springform pan with butter and dust with flour. Melt the chocolate in the
top of a double boiler over hot water and keep warm. In a large bowl, beat
the ricotta, vanilla, and sugar. Beat well for a few minutes at
medium-high speed (6 on a Kitchen Aid counter-top mixer). Blend in the
flour. Add the melted warm chocolate and blend. Add the eggs and quickly
beat them in. Do not over beat. Pour the mixture into the prepared pan.
Bake in the oven for 2 hours (1hour and 45 minutes for a 9-inch pan).
Cool, then refrigerate until cold before unmolding. Can be made a few days
in advance. This cake is very good, easy and rich. Serves more than
indicated.
Source: Mimmetta LoMonte's Classic Sicilian Cooking
Recipe
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