Hazelnut Torte with Ricotta and Chocolate
|Cake flour||3 Cup (48 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Semi sweet chocolate||2 Pound, chopped|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Ricotta cheese||2 Pound|
|Toasted hazelnuts||1 1⁄4 Cup (20 tbs), toasted, skinned and coarsely chopped|
|Powdered sugar||1⁄4 Cup (4 tbs), sifted|
|Brewed espresso||1⁄4 Cup (4 tbs)|
|Lightly whipped cream||3 Tablespoon (for serving)|
Preheat the oven to 350°F.
Lightly grease and flour a 10-inch cake pan.
Sift the cake flour and cornstarch together twice and set aside.
In a double boiler over barely simmering water, heat the heavy cream with the chocolate.
Stir until evenly blended.
Let cool to room temperature.
In another double boiler over barely simmering water, whisk the eggs and sugar together until the mixture is lukewarm.
Remove from heat and beat until the mixture falls in a thick, slowly dissolving ribbon from the beater.
Fold the dry ingredients into the egg mixture.
Fold the butter into the batter.
Pour into the prepared pan.
Bake for 25 to 30 minutes, or until the cake is springy to the touch.
Let cool in the pan or on a wire rack for 10 minutes.
Unmold the cake and let cool on a wire rack.
Mix the ricotta, hazelnuts, and powdered sugar together.
Place cake on a cutting board.
Holding a knife parallel to the board, cut the cake into 3 equal layers and sprinkle each with the espresso.
Spread half of the ricotta mixture on top of one layer.
Top with a second layer and spread with the remaining mixture.
Top with the third layer.
Spread the chocolate mixture evenly over the top and sides of the cake.
Allow to set until firm.
Serve cut into slices, garnished with whipped cream.