CHOCOLATE RICOTTA PUDDING
This is a super easy pudding to whip up on any night of the week. Rich and decadent it's a real showstopper!
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.
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