Method

Preheat oven to 180C.

In a bowl combine the ricotta, melted chocolate, cream.

Whisk the yolks separately and then add to the chocolate mix.

Whisk the egg whites into soft peaks, adding a pinch of salt, and gradually add the sugar in batches until you have glossy peaks.

Gently fold the egg white mixture into the chocolate mix.

Heat the butter and grease a 22cm diameter ovenproof fry pan. Add the chocolate mixture and even out.

Place on the element and cook over a medium heat until the edges are just starting to firm up. This will take 2-3 minutes.

Transfer to the preheated oven and bake for 4-5 minutes or until the centre is just firm to the touch.

Serve immediately with your favourite ice-cream, whipped cream or creme fraiche and the remaining chocolate grated over the top.

Ingredients

120 grams Over the Moon ricotta

120 grams Valrhona 62% dark chocolate melted, plus 30-60 grams extra for garnish

50 millilitres Lewis Road cream

3 Eggs separated, plus 1 extra egg white

40 grams Caster Sugar

20 grams Lewis Road butter roughly chopped