Ricotta and dark chocolate cake

This cake is so addictive that you'll want to recreate it right after the moment you'll be chewing on the last crumbles of it. Believe me if you make it once, and especially if you are a bit of a choco fanatic, you'll be wishing you'd made two tins instead of one.

It uses melted chocolate, and specifically 72% on cacao, and that explains the richness of the chocolate taste in your mouth which I find really unique (most chocolate cake recipes call for using cocoa powder which generally gives a softer chocolate flavor on the cake).

Ricotta & Dark Chocolate Cake (adapted by Emiko Davies)

300 gr sheep’s milk ricotta

3 eggs

150 gr raw sugar

200 gr spelt flour*

1 ½ tsp baking powder

pinch of salt

250 gr 72% dark chocolate, melted in a bain marie

Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture. Add the flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick. Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.

* I used all-purpose flour and it turned out fine

Serve it with tea and you'll be drooling..