Chocolate ricotta pudding


You'll need

120 gm firm ricotta 120 gm dark chocolate (65% cocoa solids), melted, plus extra, grated, to serve 50 ml pouring cream 3 eggs, separated, plus 1 extra eggwhite 40 gm caster sugar 20 gm butter, coarsely chopped To serve: vanilla ice-cream   Chocolate sauce 180 ml pouring cream 100 gm dark chocolate (65% cocoa solids), finely chopped

Method

  • 01
  • Preheat oven to 180C. Combine ricotta, chocolate, cream and yolks in a bowl. Whisk eggwhite and a pinch of salt in a separate bowl to soft peaks (1-2 minutes), gradually add sugar and whisk until glossy (1-2 minutes), then fold into chocolate mixture.
  • 02
  • Heat butter in a 22cm-diameter frying pan over low-medium heat, add chocolate mixture and cook until just set around the edges (2-3 minutes). Transfer to oven and bake until centre is just firm to touch (3-4 minutes).
  • 03
  • Meanwhile, for chocolate sauce, bring cream to 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.

At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Jun 2014

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