Monday, August 3, 2009

Chef Chuck's Black and White Ricotta Torta


Bianco e Nero, Torta di Ricotta

This black and white ricotta torta, is an Italian classic dessert with a twist, I incorporated a touch of vanilla chocolate. Simply delicious with the walnut crust and the sweet smooth chocolaty goodness.

Crust
1 1/2 cups flour
2 tablespoons cornmeal
pinch of salt
3/4 cup walnuts, toasted

1/4 cup sugar
8 tablespoons butter, melted

2 tablespoons water


Toast walnuts in a small frying pan for a few minutes. In a food processor combine flour, cornmeal, salt, walnuts and sugar till well blended. Slowly add butter, if needed add 1-2 tablespoons cold water to bring dough together. Form in an 11 inch torta pan and refrigerate for 30 minutes. Bake at 350 degrees with foil and beans on dough for 30 minutes, remove beans and foil and bake an additional 10 minutes.


Filling

1/2 cup water

3/4 cup sugar
1 cup semi-sweet chocolate

1/3 cup white chocolate

3/4 cup ricotta
3 ounces cream cheese, softened

1 egg
4 egg yolks


In a small sauce pan heat water and dissolve sugar, bring to a boil, cool. In a double boiler slowly melt both chocolates separately. In a food processor combine ricotta and cream cheese till smooth. Add eggs one at a time, slowly stream in chocolate, then the sugar water. Save white chocolate. Pour chocolate mixture in torta pan then pour in white chocolate in a swirl. Bake at 350 for 30 minutes. Cool and refrigerate.

6 comments:

  1. An excellent lovely ricotta tarte! I so digg it!!
    I can buy fresh Italian sheep ricotta at the international market at Sunday, so I can bake this beauty!

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  2. What a novel idea! Love the two-toned and two-flavored cheesecake and the cornmeal in the crust too.

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  3. Hi Sophie, Glad you dig!! Fresh ricotta will be divine ! Thank You :)

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  4. Hi Ciao Chow Linda, Thank you for your comment! :)

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  5. This looks extra special! What a great tarte

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  6. Hi Ash, Yes, this is another new creations of flavor, special it is!! Thank You :)

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