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Italian Ricotta Torte
- 8 large eggs, separated
- 1 1/2 cups granulated sugar, divided use
- 1 1/2 cups ground blanched almonds
- 2/3 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
1/2 cup water
2/3 cup all-purpose flour
- Ricotta Cherry Filling (recipe follows)
Cocoa Whipped Cream (recipe follows)- Candied cherries or sliced almonds (optional)
- Heat oven to 375°F. Grease bottoms of two 9-inch round baking pans; line with wax paper. Grease wax paper lining, leaving sides of pans ungreased.
- Beat egg yolks in large bowl on medium speed of mixer 3 minutes. Gradually add 1 cup sugar, beating another 2 minutes.
- Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.
- Beat egg whites in large bowl until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
- Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pans.
- Bake 20 to 22 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- With long serrated knife, cut each layer in half horizontally to make 4 thin layers. Refrigerate layers while preparing filling and whipped cream.
- Place one cake layer on serving plate; spread with one-third (about 1 1/3 cups) Ricotta Cherry Filling. Top with another cake layer. Repeat procedure with remaining filling and cake layers.
- Frost sides and top of torte with Cocoa Whipped Cream.
- Garnish with candied cherries or almonds, if desired. Refrigerate at least 4 hours. Cover; refrigerate leftover dessert.
Makes 8 to 10 servings.
- Ricotta Cherry Filling:
1 cup cold 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
- Beat whipping cream in small bowl until stiff.
- Beat ricotta cheese and powdered sugar in large bowl until smooth.
- Fold whipped cream into cheese mixture just until blended.
- Stir in candied cherries and almond extract.
Makes about 4 cups filling.
Cocoa Whipped Cream: Stir together 2/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in large bowl. Stir in 2 cups cold whipping cream and 2 teaspoons vanilla extract; beat just until stiff. (Do not overbeat.)
Makes about 4 cups frosting.
Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.
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