Italian Recipes - Torta Di Ricotta Recipe

Method : Preheat oven to 350F. Grease a deep 12-inch oven-going skillet; set aside. Separate egg whites from yolks. Place whites in a large mixing bowl; cover and let stand for 30 minutes. Meanwhile, in a very large bowl beat egg yolks with an electric mixer on medium to high speed for 4 to 5 minutes or until thick and lemon-colored. Add 1/4 cup of the granulated sugar. Beat until combined. Add ricotta cheese and flour, beating on low speed just until combined; set aside. Wash beaters thoroughly. Beat egg whites with the electric mixer on medium speed until soft peaks form (tips curl over). Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold half of the beaten egg whites, the chocolate piece , and orange peel into the egg yolk mixture. Fold in remaining egg whites. Turn mixture into prepared skillet. Bake about 40 minutes or until set, top is lightly browned, and a knife inserted near the center comes out clean. Cool in skillet on a wire rack for 30 minutes. Serve warm. If desired, sprinkle with powdered sugar before serving.