It had to be done because how many times you read a new recipe and you know you have all the ingredients in the cupboard? In my case... rarely.
So this time I knew it was a sign from above.
What's in it I hear you asking:
- 300gr ricotta cheese (the recipe calls from sheep's milk ricotta... I used normal one)
- 3 eggs
- 150gr raw sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 250gr dark chocolate, melted in baine marie (I used the microwave... shhhh)
(following extract cheekily copied from original website... oops.... - which is fab by the way, so check it out anyway, and I'm not just saying, it really is!)
Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture. Add the flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick. Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.
I didn't do the icing sugar dusting thang.... we just smothered in cream instead.
Oh yes, baby.