- 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
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.