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Italian Cherry Ricotta Torte recipe

A splendid chocolate almond torte witha ricotta candied cherry filling and frosted with fluffly cocoawhipped cream.

Recipe: Italian Cherry RicottaTorte

Torte:1 1/2 cups ground blanched almonds2/3 cup unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon salt8 large eggs, separated1 1/2 cups granulated sugar – divideduse2 teaspoons vanilla extract1/2 teaspoon almond extract
1/2 cup water
2/3 cup all-purpose flour
Ricotta Cherry Filling:1 cup cold heavy or whipping cream
1 3/4 cups (15-ounces) ricotta cheese
1/3 cup powdered sugar
1/2 cup chopped candied cherries
1/2 teaspoon almond extract
Cocoa Whipped Cream:2/3 cup powdered sugar1/3 cup unsweetened cocoa powder2 cup cold heavy or whipping cream2 teaspoons vanilla extractCandied cherries or sliced almonds forgarnish (optional)

  • Heat oven to 375°F (190°C). Greasebottoms of two 9-inch round baking pans; line with parchmentor wax paper. Grease wax paper lining, leaving sides of pansungreased.
  • For Cake: In medium bowl, combine almonds,flour, cocoa, baking soda and salt; set aside.
  • In large bowl, beat egg yolks on mediumspeed of mixer 3 minutes. Gradually add 1 cup sugar, beatinganother 2 minutes.
  • Add almond/flour mixture alternately withwater to egg yolk mixture, beating on low speed just until blended.Stir in vanilla and almond extracts.
  • In a large bowl, beat egg whites untilfoamy. Gradually add remaining 1/2 cup sugar, beating until stiffpeaks form.
  • Gently fold chocolate mixture into beatenegg whites. Spread batter evenly into prepared pans.
  • Bake 20 to 22 minutes or until top springsback when touched lightly. Cool 10 minutes; remove from pansto wire racks. Cool completely.
  • With long serrated knife, cut each layerin half horizontally to make 4 thin layers. Refrigerate layerswhile preparing filling and whipped cream.
  • For Ricotta Cherry Filling: In small bowl,beat heavy cream until stiff.
  • In a large bowl, beat ricotta cheese andpowdered sugar until smooth.
  • Fold whipped cream into cheese mixturejust until blended. Stir in candiedcherries and almond extract.
  • For Cocoa Whipped Cream: In a large bowl,combne powdered sugar and cocoa in large bowl; add heavy creamand vanilla and beat just until stiff. (Do not overbeat.)
  • To Assemble: Place one cake layer on servingplate; spread with 1/3 of the Ricotta Cherry Filling. Top withanother cake layer. Repeat procedure with remaining filling andcake layers.
  • Frost sides and top of torte with CocoaWhipped Cream.
  • Garnish with candied cherries or almonds,if desired. Refrigerate at least 4 hours before serving.

    Makes 8 to 10 servings.

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  • Comments

    1 Comment


    Once the torte is ready to serve, I like to sprinkle with a handful of Italian parsley and then drizzle with extra virgin olive oil, creating a delicious yet simple meal.

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