Ingredients

Method

• butter, for greasing
• cocoa, for dusting
• 500 g ricotta
• 4 free-range eggs, separated
• 300 g light brown sugar
• 250 g ground almonds
• 250 g dark chocolate, melted
• 10 oranges, zested
• 50 g caster sugar

Method

Ingredients

Preheat the oven to 180°C. Grease a 23 cm cake tin and dust it with cocoa powder.

Throughly drain the ricotta by pushing it through a sieve to remove all the excess water, as well as any lumps.

Add the egg yolks, brown sugar, ground almonds, melted chocolate and the zest of 2 oranges to the cheese, and mix.

In another bowl, whisk the egg whites until soft peaks form.

Working quickly, fold the egg whites, a little at a time, into the chocolate-cheese mixture, as evenly as possible.

Spoon the mixture into the tin and smooth the top using a palette knife. Bake for 55 minutes to 1 hour, or until a skewer inserted comes out clean. Allow to cool completely.

Fold the remaining orange zest into the icing sugar and sprinkle over the cake.

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