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Ricotta Almond Torte

Updated February 23, 2016
(1 Votes)

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Cookbook

Fast and Fabulous Entertaining Menus

Published by Spoon and Whisk Productions

This image courtesy of Joseph DeLeo

Serves8

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, vegetarian

Equipmentfood processor

Mealdinner, tea

Moodfestive

Taste and Texturecheesy, chocolatey, fruity, nutty, sweet

Type of Dishcheesecake

Ingredients

  • 5 eggs, separated
  • ¾ cup sugar
  • ¼ cup chopped candied orange peel or citron
  • ¼ cup chopped semisweet chocolate
  • 1 teaspoon grated lemon zest
  • 1 cup ground slivered almonds
  • 1 (15 ounce) container ricotta cheese
  • Pinch cream of tartar
  • Powdered sugar
  • Shaved chocolate

Instructions

Preheat oven to 325°F. Grease and flour a 10-inch pie plate.

Beat egg yolks and sugar until pale yellow and very thick. Fold in the orange peel or citron, chopped chocolate, lemon zest and ground almonds. Puree the ricotta in the food processor or through a food mill and fold into yolk mixture.

Beat egg whites with cream of tartar until stiff but, not dry. Fold whites into yolk mixture gently but thoroughly. Pour into prepared dish and bake 45 minutes or until set and lightly browned. Sift powdered sugar over all and garnish with shaved chocolate. Serve warm or at room temperature.

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