Serves 8 to 12
A torta is a rustic cake. This chocolate chip ricotta torta combines a crumble crust and topping with a creamy cheesecake that resembles cannoli filling. Enjoy this traditional Italian cake on its own or topped with gelato or nuts.
8 ounces (2 sticks) cold unsalted butter, cut into pieces, plus more at room temperature for greasing the pan
2½ cups all-purpose flour, plus more for dusting the pan
1 cup sugar
1½ teaspoons baking powder
2 large eggs
1 tablespoon whole milk
1 tablespoon Frangelico
8 ounces ricotta cheese
8 ounces mascarpone cheese
2 large eggs
1 cup sugar
1 cup semisweet chocolate chips
Preheat the oven to 350°F.
Grease a 9-inch springform pan with butter and dust with flour, then tap out the excess flour. Set aside.
To make the crust for the bottom and the crumble for the top:
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a small bowl, beat together the eggs, milk, and Frangelico. Use a fork to combine this mixture with the flour mixture.
With a fork or your fingers, work pieces of cold butter gently into the mixture. The finished product will resemble a crumble when done. Gently pat half the crumble mixture into the bottom of the prepared pan and set aside.
To make the filling: In a large mixing bowl, whisk together the ricotta, mascarpone, eggs, and sugar. Fold in the chocolate chips until they are evenly distributed.
Spread the filling over the crust in the pan. Scatter the remaining crumble over the filling, covering it completely. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool to room temperature before removing from the springform pan.