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

  1. 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.

  2. 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].

  3. 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.

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