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.