Chocolate Torte

Ingredients:

15 oz Hautly Ricotta Cheese
1 ¼ lb shaved semi
sweet chocolate
4 oz unsalted butter
2 oz sugar
2 oz dark rum (optional)
6 large eggs

Directions

Preheat oven to 400ºF. Grease
and flour cake pans.

In a double boiler, melt together chocolate, butter and sugar. In a mixing bowl beat together eggs
until warm over hot water. Then beat egg at high speed until eggs triple in volume (5-10 minutes). Fold in rum and Hautly
ricotta cheese.

Fold egg ricotta mixture into chocolate until blended and pour at once into cake pans. Cover with foil.
Make sure the foil does not touch the batter. Bake 15 minutes. Cool on rack while still covered for 30 minutes. Then
refrigerate for 4 hours before removing the torte. Remove from refrigerator 45 minutes before serving. Remove foil and
place a 10-inch plate on top of the pan and flip the torte.