Ricotta Nut Torte

Name: Ricotta Nut Torte
Ingredients: 2 cartons (15 ounces each) ricotta cheese; 1-1/2 cups sugar; 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 milk chocolate candy bar (7 ounces), grated; 2/3 cup shortening; 1-2/3 cups sugar; 3 large eggs; 1-1/2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1 teaspoon salt; 1-1/4 cups 2% milk; 2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; Whole hazelnuts and chocolate curls, optional

17 ingredients

5 steps

Ingredients

2 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 milk chocolate candy bar (7 ounces), grated
2/3 cup shortening
1-2/3 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups 2% milk
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

Directions

1

For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate.
2

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3

Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight.
5

In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.