120 gmfirm ricotta120 gmdark chocolate (65% cocoa solids), melted, plus extra, grated, to serve50 mlpouring cream3eggs, separated, plus 1 extra eggwhite40 gmcaster sugar20 gmbutter, coarsely choppedTo serve:vanilla ice-creamChocolate sauce180 mlpouring cream100 gmdark chocolate (65% cocoa solids), finely chopped
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.
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).
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.