Italian Ricotta and Chocolate Cake

Step 1

Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.

Step 2

Melt the 200g dark chocolate and 100g butter together in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.

Step 3

In a large bowl, beat the 4 eggs and 150g sugar with an electric mixer until pale and fluffy, about 3 minutes.

Step 4

Fold the 250g ricotta into the egg mixture until just combined, then gently fold in the melted chocolate mixture.

Step 5

Sift the 100g almond flour over the batter and fold until no streaks remain. Pour the batter into the prepared pan and smooth the top.

Step 6

Sprinkle the 50g chopped nuts evenly over the top. Bake for 35-40 minutes, until the cake is set around the edges but still slightly wobbly in the center.

Step 7

Let the cake cool in the pan for 15 minutes, then release the sides and transfer to a wire rack to cool completely before slicing.