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
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.
Yields
8 Servings