"Torta di ricotta" with orange and chocolate chips is easy and quick to make! The real recipe is without butter and flour can sometimes be used, soft, light and yummy. If you are a ricotta cheese lover, this cake is for you! This is a real ricotta based so there is not much ingredients to be added here or to substitute. You can use cow or sheep ricotta, the important thing is that is dry ricotta.
The Ricotta cake can be made plain or with other fruits. Here the popular combination from the orange and the dark chocolate!
INGREDIENTS:
Quantity for a 20-22cm mould
500g well drained ricotta
150g sugar
2 teaspoons sugar
4 eggs (room temperature)
100g potato starch
1 orange (zest and juice)
50g plain yogurt
1 orange, sliced (for decoration)
60g dark chocolate chips
Preheat the oven to 160°C / 320°F fan or 180°C / 365°F static
First of all, in a small bowl cut one orange in thin slices. Add 2 teaspoons of sugar and lightly mix. Keep to one side.
In a large bowl, separate the egg yolks from the egg whites. Then, with the mixer, beat the whites with a pinch of salt until stiff peaks form and keep to the side for later. In another bowl, use the mixer to mix the egg yolks with sugar for about 10min, add the the fresh orange juice and mix until incorporated. Add the yogurt with the orange zest umas mix. With a sieve, add the potato starch and mix until incorporated. Finally, still with the mixer, add the drained ricotta for a very few seconds until incorporated. Next, add the egg whites, but this time, fold slowly with a spatula, from bottom to top, until a lump-free batter is achieved. Add the chocolate chips, leaving a teaspoon aside.
Transfer to a 20-22cm pan lined with baking/parchment paper. Decorate the top with the orange slices previously macerate with the sugar as you like; add the rest of the chocolate chips on the top to decorate too. Bake for about 60min or until the cake hardens and forms a craquele cracks and get very lightly colours around the edges. Also, depending of your over temperatures, some ovens temperatures are stronger or slower than others.
Remove from the oven and let it cool for a least 5-6 hours before touching and cutting the cake in slices, it must be cold! Also, by cooling down, you will notice a colour change on your ricotta cake, turning browner! That is normal :)
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