Ricotta Almond Torte
1 3/4 cups ground toasted almonds
1/4 cup sugar
1/4 cup unsalted butter, melted
2/3 cup sugar
1/4 cup water
20 whole almonds (garnish)
2 3/4 cups Ricotta cheese
1/4 cup + 2 tbsp. sugar
1 tablespoon Amaretto liqueur
1 teaspoon vanilla
3 tablespoons grated chocolate
Combine 2/3 cup sugar and water in small heavy saucepan and cook over low heat until sugar is dissolved. Increase heat to medium high and cook until caramelized (mixture should be rich medium brown). Remove from heat and quickly dip and swirl whole almonds in caramel. Transfer to prepared baking sheet. Set aside for garnish. Quickly pour remaining syrup over crust. Let cool about 30 minutes.
FILLING: Combine Ricotta, sugar, creme de cacao, Amaretto and vanilla in processor and blend until smooth and creamy; do not over process. Gently blend in creme fraiche. Fold in chocolate. Transfer to crust and freeze torte for at least two hours. Just before serving, loosen crust from pan using sharp knife; remove springform.
NOTE; This recipe looks wonderful decorated with chocolate leaves.