Baked Ricotta with Chocolate and honeyed figs
This needs a cool oven and a good quality chocolate. Use a dark rich cocoa as well. This is not a cake and it will not rise. It is more like a chocolate pate.
Ingredients
- 500 gram ricotta cheese fresh cows milk
- 200 gram dark chocolate chopped and melted- I used 70%
- 50 gram dutch cocoa 1/2 cup
- 40 gram castor sugar or to taste, 2 tablespoons
- 2 whole eggs
- 5 ml vanilla
- 6 whole figs
- 125 ml honey 1/2 cup
Instructions
- Oven 160 C/ 320 F. Use a loaf tin or a 20 cm / 8 in spring form tin lined with baking paper or a loaf tin
- Put the ricotta, cooled melted chocolate, dutch cocoa, sugar, vanilla and eggs into the food processor and process till very smooth
- Spoon into the spring form or lined loaf tin.
- Bake for approx 30-40 minutes. Or till just starting to puff around the edges but still softish in the middle.
- Take out and cool.
- Cut the figs in half.
- Heat a frypan till hot then add 1/2 of the honey and 1/2 of the figs. Cook on medium heat till the figs being to caramelize. The honey will burn if you don't watch it.
- Place the figs into a container and add the cooked syrup. Wipe out the pan and continue with the others. serve with toasted nuts and fruit and grated chocolate or Amaretti biscuits.