Torta Di Ricotta

• 1 cup whole almonds skin on
• 4 ounces semi sweet chocolate broken into pieces
• 6 eggs
• 1 1/3 cups sugar
• 2 cups ricotta cheese
• 1 lemon peel finely grated
• 1 tablespoon limoncello or amaretto liqueur
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/3 cup olive oil
• 3/4 cup flour
• unsweetened cocoa powder for dusting

1. Preheat the oven to 350u0b0F. Lightly grease a 9-inch round cake pan.
2. Place the almonds and chocolate in a food processor and pulse to form fine crumbs.
3. Whisk 4 of the eggs and 1 cup of the sugar in a large bowl. Add the almond mixture, ricotta, lemon peel, liqueur, cinnamon and 1/4 tsp of the baking powder and mix well.
4. Whisk the remaining 2 eggs, 1/3 cup sugar and oil in a medium bowl. Stir in the flour and the remaining 1/4 tsp baking powder. Pour into the prepared pan, tilting to cover the bottom. Spoon the ricotta mixture over the top.
5. Bake for 1 hour, until just set in the center. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack. Serve dusted with cocoa powder.

sweet chocolate, eggs, sugar, ricotta cheese, lemon, liqueur, ground cinnamon, baking powder, olive oil, flour, cocoa

Taken from www.yummly.com/recipe/Torta-di-Ricotta-1404487 (may not work)