Gently and slowly fold the whites
into the chocolate mixture, and pour
the batter into the prepared pan.

Smooth the top.

Bake for about 30 minutes until the
top of the cake is dry and just begin-
ning to crack. Cool it completely,
remove it from the springform pan,
invert it to peel off the parchment
and place it on a cake plate.

Sift cocoa powder or powdered
sugar on the cake to serve, and top
it with fresh whipped cream, sorbet
or fruit, if desired.

Ricotta Pie
Serves 12-16
My friend served this for Passover
dessert — it was her Italian grand-
mother’s recipe. She insisted that it
was called “pie,” though I had a hard
time accepting that a pie was made
in an oblong pan and did not have
a crust.

But, far be it for me to argue with a
dear, departed nonna, and, whatever
it’s called, the dessert was delicious.

It provided a lovely dairy dessert for
her seder, but I could also see this as
a brunch dish; it has a sweet kugel-
ish vibe, absent the noodles.

We had the pie served with fresh
strawberries on the side, but any cut
fresh fruit, whipped cream, a choc-
olate or caramel drizzle, fruit com-
pote, sugared nuts, candied lemon
or orange peel would make a swell
adornment. And the pie stands on its
own just fine.

A note on the ricotta: My friend has
made this with both the supermarket
ricotta and the fresh, house-made
versions available at Italian specialty
shops. She prefers the version made
with the supermarket ricotta as she
found that the fresh variety made the
batter’s texture too thick and dense.

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3 pounds ricotta cheese
9 eggs
1 scant cup sugar
Zest of 1 lemon and 1 orange
1 teaspoon vanilla
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Coat a 13-inch-by-9-inch oblong
pan with cooking spray. Heat your
oven to 400 degrees F.

In a large bowl, mix all the ingre-
dients until well-blended. Pour them
into the pan, sprinkle the top with
cinnamon and bake for 45-60 min-
utes until the mixture is set and a
knife comes out clean.

Cool before cutting. JE
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