| 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
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