Celebrate Mom with a dessert as special as she is!
This Gluten Free Chocolate Ricotta Torte is rich, creamy, and effortlessly elegant—made with velvety ricotta, deep chocolate flavor, and a hint of espresso for extra depth.
This flourless dessert is naturally gluten-free and packed with rich, indulgent chocolate and creamy ricotta, delivering a moist, dense texture that’s simply irresistible. A hint of brewed coffee or espresso deepens the chocolate flavor, while the balance of sweetness and tang makes every bite unforgettable.
It’s the perfect elegant finale to your Mother’s Day celebration!
Gluten Free Chocolate Ricotta Torte
Ingredients
- 1 cup whole milk ricotta cheese
- ½ cup powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup strong coffee or espresso, cooled
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp Kosher salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 7” springform pan with parchment paper.
- In a large mixing bowl, combine the ricotta cheese and powdered sugar, whisk until smooth.
- Place a sieve over the ricotta mixture, add the cocoa powder, and tap until all the cocoa powder is incorporated. If there are any cocoa powder clumps, use the back of a spoon to press them through the sieve. This step ensures a smooth mixture.
- Add the cooled strong coffee or espresso, eggs, vanilla extract, baking powder, and salt. Mix until well combined.
- Pour the batter into the parchment-lined springform pan.
- Bake for 45-55 minutes until the torte is set, meaning when you move it, there is no movement in the center, and a toothpick inserted in the center comes out mostly clean. There might even be a crack that develops in the center of the torte.
Enjoy!
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All photos by Lorianne DeVita
