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Ricotta Almond Torte

Budget.Gourmet's picture
Ingredients
For toasted almond crust
  Unsalted butter 1 Teaspoon
  Ground toasted almonds 1 3⁄4 Cup (28 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Unsalted butter 4 Tablespoon, melted and cooled (1/2 stick)
  Sugar 2⁄3 Cup (10.67 tbs)
  Water 1⁄4 Cup (4 tbs)
  Whole almonds 20 (for garnish)
For ricotta filling
  Whole milk ricotta 2 3⁄4 Cup (44 tbs)
  Sugar 6 Tablespoon (1/4 cup plus 2 tablespoons)
  Creme de cacao 1 Tablespoon
  Amaretto liqueur 1 Tablespoon
  Vanilla 1 Teaspoon
  Creme fraiche/Lightly whipped cream 1 Cup (16 tbs)
  Grated chocolate 3 Tablespoon, grated
For chocolate leaves
  Semi sweet chocolate 3 Ounce
  Camellia leaves/Other waxy nonpoisonous leaves 21 , washed and patted dry (with stems)
Directions

For the crust preheat your oven to 375°F.
Butter a 9 x 3-inch springform pan.
Grease a small baking sheet.
Combine the ground almonds, 1/4 cup sugar, and butter in a large bowl and mix.
Press the almond mixture into the bottom and sides of the prepared pan.
Bake for 10 minutes in the preheated oven, remove, and cool on a wire rack.
Combine the 2/3 cup sugar and water in a small, heavy saucepan and cook over low heat until the sugar is dissolved.
Increase the heat to medium-high and cook until the sugar is caramelized.
The mixture should be rich, medium brown.
Remove the pan from the heat and quickly dip and swirl the whole almonds in the caramel, placing them on the prepared baking sheet.
Set them aside for garnish.
Quickly pour the remaining syrup over the crust, rotating the spring-form pan to spread it evenly.
Let the crust cool for about 30 minutes.
For the filling Combine the ricotta, sugar, creme de cacao, amaretto, and vanilla in a food processor fitted with a steel chopping blade, and process until smooth and creamy.
Do not overprocess.Transfer the cheese to a mixing bowl and gently blend in the creme fraiche.
Fold in the chocolate.
Scrape the cheese mixture into the prepared crust.
Cover and freeze the torte for at least 2 hours.
For the leaves melt the chocolate in the top of a double boiler, stirring until smooth.
Using a spoon or spatula, generously coat the underside of the leaves.
Refrigerate or freeze the leaves on a cookie sheet or flat plate until set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Gourmet

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