Makes: 12 servings


1¼ cups chocolate cookie crumbs
3 Tbsp. butter
1¼ cups sugar
4 eggs
1/2 cup unsweetened cocoa powder
3 Tbsp. flour
1 tsp. vanilla
1 cup sour cream
1/2 cup hazelnuts, chopped 
Whipped cream
Fresh raspberries
Mint leaves for garnish


Preheat oven to 350° F. Lightly grease an 8-inch or 9-inch spring-form pan. Combine cookie crumbs and butter; mix well. Press evenly over bottom and one-inch up sides of pan. Chill while preparing filling. In large bowl of electric mixer, beat ricotta cheese at high speed, gradually blending in sugar, then eggs. Reduce speed to low; add cocoa, flour, and vanilla until blended. Add sour cream, blend at low speed until smooth. Stir in hazelnuts. Pour mixture into crust. Bake until the cake sets, about 1 hour and 15 minutes. Remove from the oven and cool completely on a wire rack. Chill in refrigerator for 8 hours or overnight. Remove the sides of the pan. To serve, cut in wedges; garnish with whipped cream, raspberries and mint as desired.
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