Ricotta Almond Torte Recipe
Ingredients
| TOASTED ALMOND CRUST | ||
| Unsalted butter | 1 Teaspoon | |
| Toasted almonds | 1 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Unsalted butter | 4 Tablespoon, cooled | |
| Sugar | 2/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| 20 whole almonds for garnish | ||
| RICOTTA FILLING | ||
| 23/4 cups whole-milk ricotta | ||
| 1/4 cup plus 2 tablespoons sugar | ||
| Creme de cacao | 1 Tablespoon | |
| 1 tablespoon amaretto liqueur | ||
| Vanilla | 1 Teaspoon | |
| 1 cup creme fraiche or lightly whipped cream | ||
| Chocolate | 3 Tablespoon, grated | |
| Chocolate leaves | 4 | |
| Semi-sweet chocolate | 3 Ounce | |
| 21 camellia or other waxy nonpoisonous leaves with stems, washed and patted dry | ||
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.
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.
Chef
