Ricotta and Chocolate Torta

Crust:
2-1/3 c flour
3/4 c sugar
1-1/2 t baking powder
1 egg
1 T milk
1/4 t almond extract
1 c cold butter, sliced thinly

Filling:
14 oz. fresh ricotta
1/2 c sugar
1 c dark chocolate chips (bittersweet or semisweet)

Preheat oven to 320. In large bowl mix ingredients for crust, except butter. Add sliced butter and cut in until coarse crumbs form. Press half crust mixture gently into bottom of 9 inch springform pan that has been greased with butter and dusted with flour.

Mix ricotta and sugar well with a fork. Add chocolate chips and mix again, spread evenly on top of crust. Take remainder of crust mixture and crumble over filling. Bake 50 to 60 minutes until light golden brown. Cool completely before removing from springform. Serve at room temperature. Serves 12.