tbsp.
granular no-calorie sweetener made from sugar
1/2
tsp.
vanilla extract
Bittersweet chocolate shavings (optional)
Directions
Preheat oven to 350°F. Stir together cookie crumbs and 1/4 cup sweetener; stir in melted butter. Press into a 10-inch diameter tart pan. Bake 5 to 7 minutes; remove from oven. Cool completely on a wire rack. Leave oven on.
Stir instant espresso granules into 1/4 cup boiling water until blended. Place ricotta cheese, cream cheese, 3/4 cup sweetener, and coffee mixture in large bowl. Blend with electric mixer until smooth. Gradually add eggs, milk, and cocoa powder, blending until smooth. Spoon mixture into cooled crust.
Bake 30 to 45 minutes or until set. Remove pan from oven; cool on wire rack 10 minutes. Cover; chill until ready to serve. Garnish with chocolate shavings, if desired.
Beat whipped cream, 2 tablespoons sweetener, and vanilla extract at high speed with electric mixer until soft peaks form; serve with chilled torte.
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