17 February 2006

Torta alla Ricotta~ freshly covered in chocolate~

I am somewhat loath to admit that we finished this incredibly delicious cake in two sittings-- it was so good that I must have eaten 4 consecutive slices...I will certainly be making this again. Check out the recipe on my site and try it yourself! What makes it so different from the typical overly sweet (store bought) cake, is the yellow lightness of the crumb, the subtle sweetness and lightness of the ricotta cream, the tang of the orange peel gemstones, and the bittersweet chocolate espresso crust covering it. It is not a looker, although the creative among us could figure out something for the top (perhaps candied orange slices), but the taste more than compensates...
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