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Ingredients
350g flour
350g sugar
15 eggs
2 tbsp yeast
A pinch of salt
Butter (for greasing the pan)
Coffee (enough to lightly soak the cake layers)
A splash of liquor (Nonna uses Marsala or your favorite dessert liqueur)
2 kg ricotta cheese
100g sugar (for the ricotta cream)
Chocolate, chopped or grated, for layering and decoration
Instructions
Prepare the base
Start by separating the egg whites from the yolks into two bowls.
In one mixer, beat the egg whites until they turn fluffy. Add a small pinch of sugar to help them hold their shape.
In another mixer, beat the egg yolks with 350g of sugar until thick and creamy.
Mix the dry ingredients
In a separate bowl, combine flour, yeast, and a pinch of salt.
With the mixer running, slowly add this flour mixture to the bowl with the egg yolks, letting it blend in gradually until smooth.
Fold in the egg whites
Once the batter is ready, gently fold in the fluffy egg whites until everything is well combined.
Prepare the pan
Grease a large baking pan with butter, then coat it lightly with flour to prevent sticking.
Bake
Preheat the oven to 350°F (175°C).
Pour the mixture into the prepared pan and bake for 45 minutes, or until golden and set in the center.
Let it cool before assembling.
Prepare the filling
While the cake bakes, mix the 2 kg of ricotta with 100g of sugar until smooth and creamy.
Set aside. This will be your luscious filling and frosting.
Assemble the cake
Slice the cooled cake horizontally into three layers.
On the first layer, spoon a small amount of coffee mixed with liquor. Go slowly — a spoonful at a time — so the cake absorbs flavor without getting soggy.
Spread a thick layer of ricotta cream and sprinkle chopped chocolate on top.
Add the second layer and repeat the process: coffee mixture, ricotta, chocolate.
Place the final layer on top and cover the entire cake with the remaining ricotta cream.
Finish with grated chocolate on top for decoration.
Nonna Recommends
Nonna says the secret is not to rush. Let the cake cool completely before cutting and layering — otherwise, it will crumble under the ricotta. And when adding the coffee and liquor, go slow, one spoonful at a time. “La torta deve bere, non affogare!” she says — “the cake should drink, not drown.”
She also insists that the ricotta must be fresh and well-drained. If it’s too wet, place it in a sieve for an hour before mixing with sugar. This makes the cream light, smooth, and perfect for spreading. And of course, use good coffee — the same one you’d proudly serve a guest. That’s how Nonna does it, and that’s why every slice tastes like home.
