Torta di ricotta

[Franci]

Torta di ricotta

Serves 8 as Dessert.

For this recipe I have to thank Silvia Ferrari from the forum of La Cucina Italiana. It's a wonderful moist cake.

• 500 g ricotta
  
• 100 g chocolate in chunks
  
• 150 g sugar
  
• 4 T flour
  
• 4 eggs
  
• 1 T currants
  
• 1 pinch of salt
  
• vanilla extract optional
  
• 1 lemon zest
  

Preheat over at 170 celsius. Butter and flour a 24 cm ring mold.

Whip the yolk with the sugar until pale, add the flour, the ricotta, sifted, the chocolate chunks, lemon zest and currants. Whip the egg whites and incorporate to the mixture.

Bake for about 40 minutes, or until set and nicely golden.

Notes: This time a use a buffalo ricotta but I used in the past any kind of ricotta I had handy. Make sure its well drained. I also bake individually rings, I would say could make about 8 rings, 7.5 cm.

If deflates a little won't worry, it's normal for this cake, the taste is alway absolutely great.

Keywords: Cake, Italian, Dessert

( RG1846 )