Name: Chocolate ricotta cake
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 400 gm digestive biscuits (1 packet); 35 gm cocoa powder, preferably raw (⅓ cup); 125 gm butter, softened; Ricotta filling; 550 gm firm ricotta, drained, at room temperature; 250 gm mascarpone; 200 gm pure icing sugar, sieved; 25 gm cocoa powder, preferably raw (¼ cup); 80 ml espresso coffee (⅓ cup); 2 sheets titanium-strength gelatine, softened in cold water for 5 minutes; 150 ml thickened cream, whisked to soft peaks; 100 gm roasted hazelnuts, coarsely chopped; Whipped chocolate frosting; 300 ml pouring cream; 300 gm dark chocolate (60%-64% cocoa solids), finely chopped; 100 gm light muscovado sugar

Chocolate ricotta cake

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Serves 8

Prep

25M

Cook

10M

Total

35M

Chocolate and ricotta are a great match. Add some coffee and you’ve got a trifecta of winning flavour.

Ingredients

400 gm digestive biscuits (1 packet)

35 gm cocoa powder, preferably raw (⅓ cup)

125 gm butter, softened

Ricotta filling

550 gm firm ricotta, drained, at room temperature

250 gm mascarpone

200 gm pure icing sugar, sieved

25 gm cocoa powder, preferably raw (¼ cup)

80 ml espresso coffee (⅓ cup)

2 sheets titanium-strength gelatine, softened in cold water for 5 minutes

150 ml thickened cream, whisked to soft peaks

100 gm roasted hazelnuts, coarsely chopped

Whipped chocolate frosting

300 ml pouring cream

300 gm dark chocolate (60%-64% cocoa solids), finely chopped

100 gm light muscovado sugar

Method

Main

1.Preheat oven to 170C. Butter a 24cm-diameter springform cake tin and line the base and sides with baking paper. Process biscuits in a food processor until finely ground, then add cocoa, butter and 1 tsp salt and process to combine. Press evenly into the base and 2cm up sides of prepared tin, and bake until base is toasted and butter melts into crumb (15-16 minutes). Cool.

2.For ricotta filling, process ricotta, mascarpone, icing sugar and cocoa in a food processor until smooth. Bring coffee to the boil in a small saucepan. Squeeze excess water from gelatine, add to pan, then remove from heat and stir until dissolved (1-2 minutes). Cool for 5 minutes, then add coffee to ricotta mixture and process to combine. Fold in whipped cream and hazelnuts, then spread evenly over base, smoothing top, and refrigerate until set (4-5 hours).

3.For frosting, bring cream to the boil in a saucepan, then add chocolate and sugar and stir until melted. Transfer to an electric mixer and whisk until cooled and thickened to a spreadable consistency (5-10 minutes). Spread frosting over cake, and serve cut into wedges. The cake will keep refrigerated in an airtight container for up to four days (remove from fridge 15 minutes before serving).

Styling by Lisa Featherby

Styling by Emma Knowles