Chocolate Ricotta Cake
Ingredients (for 2). Double up all ingredients for 4.
120g firm ricotta
120g dark chocolate (65%+), melted, plus extra, grated to serve
50ml double cream
3 eggs separated, plus 1 extra egg white
40g caster sugar
20g butter, coarsely chopped
To serve: vanilla ice cream
For the chocolate sauce:
180m double cream
100g dark chocolate (65%+), finely chopped.
Method
Preheat oven to 180C. Combine ricotta, chocolate, cream and yolks in a bowl. Whisk egg white and a pinch of salt in a separate bowl to soft peaks (1-2 mins), gradually add sugar and whisk until glossy (1-2 mins), then fold into chocolate mixture.
Heat butter in a 22cm-diameter frying pan over low-medium heat, add chocolate mixture and cook until just set around the edges and cook until just set around the edges (2-3 mins). Transfer to the oven and bake until centre is just firm to touch 3-4 mins [Note: If serving for 4 / 6 people, use a wider pan].
Meanwhile, for chocolate sauce, bring cream o the boil, remove from heat, add chocolate and whisk until smooth and combined. Drizzle onto pudding and serve hot topped with ice-cream, dusted with finely grated chocolate.