This flourless cake is inspired by the classic torte, but it’s made with Ricotta for a delightful fluffiness and smoothness. Terrific with after-dinner coffee, even better with morning coffee or tea.
- Prep: 15 min
- Cooking: 50 min - 1 h
- 2 tsp (10 mL) butter softened, for greasing pan
- 3 tbsp (45 mL) cocoa powder divided
- 1/4 cup (60 mL) butter
- 3 oz (90 g) dark chocolate (minimum 50% cocoa)
- 1 Container (300 g) Canadian Ricotta
- 2 eggs
- 1/2 cup (125 mL) sugar
- 3/4 cup (175 mL) milk
- 2 cups (500 mL) ground almonds
- 1 tbsp (15 mL) baking powder
- 1/4 cup (60 mL) sliced almonds
Preheat oven to 375°F (190°C). Butter a 9˝ (23 cm) springform pan. Using a fine sieve, dust the pan with half the cocoa powder.
In a small saucepan, melt butter and chocolate on low heat. Let cool.
In a large bowl, beat Ricotta with eggs and sugar for 2 minutes. Mix in cooled chocolate mixture and then milk.
In another bowl, mix ground almonds and baking powder. Gradually add this mixture to the large bowl while stirring.
Spread batter into the pan, sprinkle with sliced almonds and bake in the oven for 50–60 minutes or until cake springs back when you lightly press it with your finger.
Let cool in the pan. Unmould and serve warm or cold, sprinkled with remaining cocoa powder.
Top 5 Nutrients
|Calcium:||21 % / 236 mg|
|Vitamin E:||58 %|