ricotta torte with chocolate, amaretto and nuts


One of my all time favourite cakes, not only is it very easy to make, but also it has the taste of the nicest Vienna cakes minus lots of butter and calories :)
Ricotta is a wonderfully versatile ingredient, especially in cakes as it nicely replaces the butter.
You can make this cake without nuts and chocolate, of course, then it is just a traditional Torta di Ricotta (there will be a recepie for that later) but I strongly suggest you try this version first, you won't regret it.

The only complication in making of this cake is a husband who might accidentally turn the oven off in the middle of cooking, and you don't discover it until the end of cooking time. But not even such a brutal error can destroy this cake; we just turned the oven on again and baked the cake for further 40 minutes :))

I got this recipe in Italy, when I tried it for the first time i just had to have it. Just like the recepie for Bosnian pot, there are many versions of this cake, but this is my favourite as it contains Italy's best liquer - Amaretto di Saronno.


300 gr of sugar
3 eggs
200 or 250 gr of ricotta
300g plain flour
1/2 glass of milk
1/3 of glass of Amaretto di Saronno
80 gr of butter
1 sachet of baking powder
200 gr of almonds and walnuts
chocolate chips
icing sugar for dusting


Mix eggs and the sugar well. Add ricotta and then the flour sifted with baking powder. At add the milk and Amaretto, mix well then add softened butter (1 - 1/2 minutes in the microwave on defrost).
Add the roughly chopped nuts and chocolate chips and mix with wooden spoon.
Pour the mix into well oiled and floured cake tin (i used round mould for birthday cakes).
Bake in the oven at 175° for 40 minutes.
Watch the husband so he doesn't turn off the oven half-way through!

When baked and cooled, put the cake on a serving plate, dust with sugar and serve.
Bon apetit!



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