Yields1 Serving
 500 g ricotta
 4 tbsp maraschino liqueur or syrup from the cherries
 40 g icing sugar, plus extra for dusting
 75 g plain chocolate, chopped
 50 g chopped and toasted almonds
 50 g chopped and toasted hazelnuts
 75 g maraschino cherries, halved
 Cocoa powder for dusting
 Chocolate sponge cake

- slice the cake into three circles
- cut a piece of clingfilm large enough to line a 1.8litre bowl and place the middle cake circle in the centre; carefully lift and lower into the bowl; push down to fit snuggly


- mix together the ricotta, maraschino liqueur or syrup, icing sugar, chocolate, almonds, hazelnuts and cherries and stir well until combined
- spoon the mixture into the cake-lined bowl, spreading it in an even layer
- place the bottom third of the cake over the top, cover with clingfilm and chill overnight


- invert the cake on to a plate and peel away the clingfilm; cut 4 wedge-shaped templates from paper
- dust the cake with icing sugar and lay the templates over the top with their points meeting in the centre
- dust between the paper with cocoa powder, then carefully lift away the paper

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