Sicilian ricotta cake
With chunks of chocolate studded through creamy baked ricotta, this quick and easy all-in-one cake is a breeze to make, but will steal the show at dinner
- 700g ricotta
- 200g caster sugar
- 100g dark chocolate, chopped
- sunflower oil
Step 1Heat the oven to 180C/fan 160C/gas 4. Oil the base and sides of an 8-inch cake tin, then line with greaseproof paper.
Step 2In a large bowl, combine the ricotta and caster sugar. Beat until the sugar is well incorporated.
Step 3Crack the eggs into a separate bowl and whisk well. Add the beaten eggs to the ricotta mixture and beat until fully combined and smooth.
Step 4Tip in the chopped chocolate, mix well and transfer to the cake tin.
Step 5Cook for around 40 minutes until golden brown and set. Leave to cool in the tin before removing and transferring to a serving platter.