Это предварительный просмотр рецепта "Ricotta Torta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)".

Рецепт Ricotta Torta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
by maria liberati

Ricotta Torta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
Рейтинг: 4/5
Avg. 4/5 1 голос
  Италия Italian
  Порций: 1

Ингредиенты

  • 1 lb ricottta
  • 4 tbs white flour
  • 5 tbs sugar
  • 4 egg yolks
  • 2 egg whites
  • Peel of 1 lemon, grated
  • 8 ounces dark chocolate (at least 60% cacao), shaved

Инструкции

  1. Place ricotta in a bowl. Add in sugar, flour, and egg yolks. Stir all ingredients in with a wooden spoon. Then add in grated lemon peel and shaved chocolate. Beat egg whites in separate bowl until firm peaks form. Fold gently into ricotta mixture. Butter and flour a cake pan and pour in mixture.
  2. Cover with aluminum foil and bake in oven preheated to 350 degrees for 50 minutes. Remove the foil and bake for another 10-15 minutes until golden brown on top. Remove from oven and let cool. Dust top with powdered sugar.