CHOCOLATE, HAZELNUT AND RICOTTA CAKE

Yields10 Servings
 Unsalted butter for the tin
 250 g shelled hazelnuts, toasted
 225 g unsalted butter, softened
 250 g caster sugar
 8 eggs separated
 250 g ricotta
 Finely grated zest of 5 lemons
 65 g plain flour
 150 g dark chocolate, grated
1

Preheat the oven to 180C/Gas4; butter a 30cm round cake tin that is 5cm deep and line the base with greaseproof paper

2

Coarsely chop the nuts in a food processor

3

Beat the butter and sugar together until pale and light; add the egg yolks, one by one, beating well

4

In a separate bowl, beat the ricotta lightly with a fork; add the lemon zest and the chopped nuts

5

In a third bowl, whisk the egg whites until they form soft peaks

6

Fold the egg yolk and butter mixture into the ricotta; sift in the flour and fold it in

7

Finally fold in the whisked egg whites; spoon into the prepared tin and bake for 35 minutes or until set

8

Remove the cake from the tin to a plate and leave for 5 minutes then, while it is still warm, cover with the grated chocolate, which will immediately melt

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