Recipes & Serving Suggestions
Ricotta Cake with Chocolate Sauce
Ray McVinnie
Serves 8-10
Budino di Ricotta
5eggs
½cup caster sugar
½ tspn ground cinnamon
Finely grated zest of 1 orange
4 tbspn Moretti OO flour
650g ricotta, beaten smooth
100g marzipan
300ml cream, whipped
150g candied orange peel fillets
Salsa di Cioccolato
2 tbspn golden syrup
125g Valrhona Manjari dark chocolate, chopped
150ml water
2 tbspn Valrhona Cocoa, sifted
Preheat the oven to 190⁰ C. Butter a 24cm springform cake tin and line the bottom with baking paper. Beat the eggs, sugar zest and cinnamon until thick, creamy and tripled in bulk. In a separate bowl mix the flour and ricotta until smooth. Stir the ricotta into the egg mixture. Pour into the tin and sprinkle the marzipan evenly over the top. Place in the oven and bake 35-40 minutes until a skewer inserted into the middle of the pudding comes out clean. Remove from the oven, cool. Remove the side of the tin and invert onto a serving platter. Peel off the paper. Chill.
To make the chocolate sauce put the golden syrup, chocolate, water and cocoa into a small saucepan and mix well making sure there are no lumps of cocoa. Bring to the boil, stirring constantly then remove from the heat. Cool and chill.
To serve, spread the whipped creamover thetop of the pudding. Drizzle some of the chocolate sauce over the cream and serve the rest separately in a jug. Sprinkle the orange fillets in a border around the edge of the cream.
