sweet torte of cannellini beans, ricotta, and cocoa powder
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • PASTRY: 1½ cups all-purpose flour
  • ¼ cup sugar
  • pinch sea salt
  • 10 tablespoons unsalted butter, cold, cut into small pieces (plus more for greasing pan)
  • 2 large egg yolks
  • FILLING: ⅓ cup plus 2 tablespoons heavy cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 large egg
  • 3 large egg yolks
  • 1 cup fresh whole milk ricotta cheese (about 8 ounces)
  • ¼ cup confectioners' sugar
  • 2 tablespoons cocoa powder plus more for dusting
  • ½ cup whole milk Greek yogurt
  • ½ cup mascarpone cheese
  1. Special equipment: a 9-inch or 10-inch springform pan
  2. FOR PASTRY: In a large bowl, whisk together flour, sugar, and pinch of salt. Add butter and rb the mixture between fingers until it resembles coarse meal.
  3. Make a well in the center, add egg yolks and 1 tablespoon cold water. Mix together until just incorporated.
  4. Knead pastry 3 or 4 times, then flatten into a disc, wrap tightly in plastic and chill for at least 1 hour or overnight.
  5. FOR FILLING: Combine cream, granulated sugar, vanilla bean, and pinch of salt in a small saucepan. Over medium heat, bring just to a boil, then remove from heat. Remove and reserve vanilla bean for another use.
  6. In a blender, combine cream mixture and beans. Puree until smooth. Force mixture through holes of a fine-mesh sieve into a large bowl. Add whole egg and whisk together to combine.
  7. In a second large bowl, combine egg yolks and ricotta.
  8. Sift in powdered sugar, cocoa powder, and ⅛ teaspoon salt. Whisk together to combine.
  9. Heat oven to 350 degrees F with rack in middle. Butter the springform pan (I used a 10-inch and lined with parchment paper too).
  10. On a lightly floured surface, roll out pastry to a 16-inch round (15-inch round if using 9-inch springform) about ⅛ inch thick. Fit pastry into prepared pan, pressing into edges. Trim excess dough. (I had very little excess.)
  11. Pour half the bean mixture into pastry shell and spread evenly, then in a single layer, drop spoonfuls of the ricotta mixture over the top (since mixtures are loose, do not spread). Drop spoonfuls of remaining bean mixture in a single layer over ricotta mixture to create top layer. I marbled mine, using a fork to swirl mixture together slightly.*
  12. Bake torte, rotating pan once halfway through, until surface begins to crack and a cake tester inserted in center comes out clean, about 40 minutes. Remove from oven and transfer to a wire rack and cool 15 minutes.
  13. In a medium bowl, stir together yogurt and mascarpone. Unmold torte. Serve warm or at room temperature with yogurt mixture and a dusting of cocoa.
* Before baking, make sure you pop surface air bubbles with a toothpick. I did not do this; you can see the circular remnants of those cooked, oven-popped bubbles on the header photo.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/sweet-torte/