Hazelnut and ricotta torta recipe
Have a go at this delicious hazelnut and ricotta torta recipe from the River Cafe team. A truly sensational Italian dessert, packed with hazelnuts and plenty of chocolate
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Cooking tools:
- Food processor
- Hand mixer
- Sifter
- Microplane
- Cake pan
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Parchment paper
Ingredients
- 110g unsalted butter, softened plus extra to grease
- 125g blanched hazelnuts
- 125g caster sugar
- 4 medium eggs, separated
- 125g ricotta
- finely grated zest of 2 lemons
- 35g plain flour
- 75g dark chocolate (70% cocoa solids), grated
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