Italian Desserts Recipes - Torta Di Ricotta

Ingredients

• 8 eggs

• 1/2 cup granulated sugar

• 2 15-ounce cartons ricotta cheese

• 1/2 cup all-purpose flour

• 1/2 cup semisweet chocolate pieces

• 1 tablespoon finely shredded orange peel

• Sifted powdered sugar (optional)

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Method:

1. Preheat oven to 350F. Grease a deep 12-inch oven-going skillet; set aside. Separate egg whites from yolks. Place whites in a large mixing bowl; cover and let stand for 30 minutes.

2. Meanwhile, in a very large bowl beat egg yolks with an electric mixer on medium to high speed for 4 to 5 minutes or until thick and lemon-colored.

3. Add 1/4 cup of the granulated sugar. Beat until combined. Add ricotta cheese and flour, beating on low speed just until combined; set aside.

4. Wash beaters thoroughly. Beat egg whites with the electric mixer on medium speed until soft peaks form (tips curl over). Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

5. Fold half of the beaten egg whites, the chocolate piece , and orange peel into the egg yolk mixture. Fold in remaining egg whites.

6. Turn mixture into prepared skillet. Bake about 40 minutes or until set, top is lightly browned, and a knife inserted near the center comes out clean.

7. Cool in skillet on a wire rack for 30 minutes. Serve warm. If desired, sprinkle with powdered sugar before serving.