0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian Cheesecakes, Chocolate, Italian 8 Servings

INGREDIENTS

Butter; for pan
Flour; for dusting
8 oz Semisweet chocolate
2 lb Ricotta cheese; not drained
3/4 ts Vanilla extract
2/3 c Sugar
1/3 c All-purpose flour
3 Extra large eggs

INSTRUCTIONS

Preheat the oven to 300 degrees F. Generously coat an 8-inch springform pan
with butter and dust with flour. Melt the chocolate in the top of a double
boiler over hot water and keep warm. In a large bowl, beat the ricotta,
vanilla, and sugar. Beat well for a few minutes at medium-high speed (6 on
a Kitchen Aid counter-top mixer). Blend in the flour. Add the melted warm
chocolate and blend. Add the eggs and quickly beat them in. Do not over
beat. Pour the mixture into the prepared pan. Bake in the oven for 2 hours
(1hour and 45 minutes for a 9-inch pan). Cool, then refrigerate until cold
before unmolding. Can be made a few days in advance. This cake is very
good, easy and rich. Serves more than indicated. Source: Mimmetta LoMonte's
Classic Sicilian Cooking
Recipe by: Mimetta LoMonte Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 28, 1997

A Message from our Provider:

“Give God what’s right — not what’s left.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?