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Italian Cherry Ricotta Torte

Torte:

1 1/2 cups ground blanched almonds

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

8 large eggs, separated

1 1/2 cups granulated sugar, divided use

2 teaspoons vanilla extract

1/2 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 sugar

1/3 cup unsweetened cocoa powder

2 cup cold heavy or whipping cream

2 teaspoons vanilla extract

 

Candied cherries or sliced almonds for garnish (optional)

1. Heat oven to 375°F (190°C). Grease bottoms of two 9-inch round baking pans; line with parchment or wax paper. Grease wax paper lining, leaving sides of pans ungreased.
2. For Cake: In medium bowl, combine almonds, flour, cocoa, baking soda and salt; set aside.
3. In large bowl, beat egg yolks on medium speed of mixer 3 minutes. Gradually add 1 cup sugar, beating another 2 minutes.
4. Add almond/flour mixture alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.
5. In a large bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
6. Gently fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pans.
7. Bake 20 to 22 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pans to wire racks. Cool completely.
8. With long serrated knife, cut each layer in half horizontally to make 4 thin layers. Refrigerate layers while preparing filling and whipped cream.
9. For Ricotta Cherry Filling: In small bowl, beat heavy cream until stiff.
10. In a large bowl, beat ricotta cheese and powdered sugar until smooth.
11. Fold whipped cream into cheese mixture just until blended. Stir in candied cherries and almond extract.
12. For Cocoa Whipped Cream: In a large bowl, combne powdered sugar and cocoa in large bowl; add heavy cream and vanilla and beat just until stiff. (Do not overbeat.)
13. To Assemble: Place one cake layer on serving plate; spread with 1/3 of the Ricotta Cherry Filling. Top with another cake layer. Repeat procedure with remaining filling and cake layers.
14. Frost sides and top of torte with Cocoa Whipped Cream.
15. Garnish with candied cherries or almonds, if desired. Refrigerate at least 4 hours before serving.

Makes 8 to 10 servings.

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