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Torta Ricotta Recipe
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Curacao||3 Tablespoon (Arrow)|
|Grated unsweetened chocolate||4 Tablespoon|
|Sponge cake||1 (8 Inch Round)|
|Curacao||2 Tablespoon (Arrow)|
|Heavy cream||1 Cup (16 tbs)|
|Ground cinnamon||To Taste|
Serving size: Complete recipe
Calories 2827 Calories from Fat 1575
% Daily Value*
Total Fat 180 g277.5%
Saturated Fat 108.4 g542.1%
Trans Fat 0 g
Cholesterol 1210.8 mg
Sodium 779.7 mg32.5%
Total Carbohydrates 259 g86.3%
Dietary Fiber 11.2 g45%
Sugars 186.6 g
Protein 66 g132.5%
Vitamin A 118.5% Vitamin C 2.5%
Calcium 109.5% Iron 95.6%
*Based on a 2000 Calorie diet
Remove half the mixture, mix into the remaining half 3 tablespoons curacao and the chocolate.
Split the sponge cake in half, making 2 layers.
Place 1 layer in a deep dish.
Mix the remaining curacao with 1/4 cup water and pour over the layer.
Spread the plain cheese mixture on it, then the chocolate mixture.
Cover with the remaining sponge layer.
Chill several hours.
Whip the cream and spread it over the cake.
Sprinkle with a little cinnamon.