Ricotta Almond Torte

1. 1

   Preheat oven to 325F.

2. 2

   Grease and flour a 10-inch pie plate.

3. 3

   Beat egg yolks and sugar until pale yellow and very thick.

4. 4

   Fold in the orange peel or citron, chopped chocolate, lemon zest and ground almonds.

5. 5

   Puree the ricotta in the food processor or through a food mill and fold into yolk mixture.

6. 6

   Beat egg whites with cream of tartar until stiff but, not dry.

7. 7

   Fold whites into yolk mixture gently but thoroughly.

8. 8

   Pour into prepared dish and bake 45 minutes or until set and lightly browned.

9. 9

   Sift powdered sugar over all and garnish with shaved chocolate.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.