Name: Baked mocha and ricotta pudding with chocolate sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gm firm ricotta; 2 eggs, separated; 110 gm (½ cup) caster sugar; 60 ml (¼ cup) thickened cream; 60 ml (¼ cup) espresso-strength coffee; 1 tsp vanilla extract; 30 gm (¼ cup) almond flour; 1 tbsp cornflour; ¼ tsp baking powder; Dutch-process cocoa, for dusting; Vanilla ice-cream and chopped roasted almonds, to serve; Dark chocolate sauce; 100 gm dark chocolate (54% cocoa solids), finely chopped; 1 tbsp honey; 180 ml (¾ cup) thickened cream

An unusual ingredient in a pudding, ricotta gives these little puddings a creamy yet light texture. Served with a generous drizzle of dark chocolate sauce (and maybe a scoop of vanilla ice-cream), these puddings won’t stick around for long.

Ingredients

500 gm firm ricotta

2 eggs, separated

110 gm (½ cup) caster sugar

60 ml (¼ cup) thickened cream

60 ml (¼ cup) espresso-strength coffee

1 tsp vanilla extract

30 gm (¼ cup) almond flour

1 tbsp cornflour

¼ tsp baking powder

Dutch-process cocoa, for dusting

Vanilla ice-cream and chopped roasted almonds, to serve

Dark chocolate sauce

100 gm dark chocolate (54% cocoa solids), finely chopped

1 tbsp honey

180 ml (¾ cup) thickened cream

Method

Preheat oven to 160°C fan-forced. Place ricotta, yolks, sugar, cream, espresso and vanilla in a large bowl and stir to combine

Sieve dry ingredients into a bowl and whisk to combine.

Whisk egg whites in a bowl until stiff peaks form. Stir dry ingredients into wet ingredients, then gently fold through egg white, in three batches, until just combined. Divide among six, 250ml ceramic ovenproof dishes. Place on a large baking tray and bake until puffed and just set (20 minutes).

Meanwhile, for chocolate sauce, place chocolate and honey in a small bowl. Place cream in a small saucepan and bring to a gentle simmer over medium-high heat. Pour over chocolate, stand to melt (3 minutes), then stir until smooth.

Dust puddings with cocoa. Top with ice-cream, drizzle chocolate sauce and scatter with almonds to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Photography by James Moffatt Photographer

Styled by Elisa Baker Stylist

Elisa Baker is a art director and stylist with over 20 years of experience in the film and advertising industries. She has worked on projects for the likes of Woolworths, Virgin Australia, Sony, Airbnb and VW, and now occasionally contributes to Gourmet Traveller.

Instagram

Ingredients

Method

Related stories

About your privacy