Ingredients
200g fresh ricotta
200g dark chocolate, melted
4 eggs, separated
100ml pure cream
2 Tbsp dark rum
½ tsp cream of tartar
75g caster sugar
2 Tbsp unsalted butter
Chocolate sauce, to serve
Vanilla ice-cream, to serve
Grated dark chocolate, to serve
Method
-
Preheat oven to 180°C. Put ricotta, dark chocolate, yolks, cream and rum in a large bowl and whisk until smooth. Put whites and cream of tartar in the bowl of an electric mixer and beat on high, using whisk attachment until soft peaks. Continue beating, adding sugar 2 tsp at a time, until thick and glossy. Fold into chocolate mixture.
-
Put butter in a 24cm non-stick frying pan over medium heat. Once butter turns nut brown, spoon batter into pan and cook for 2 minutes. Transfer to oven and bake for 25 minutes.
-
Serve warm with chocolate sauce, ice-cream and grated chocolate.