Chocolate baked ricotta



  • 250g dark chocolate, melted
  • 500g ricotta cheese, well drained
  • 300ml thick cream
  • 3 eggs
  • 130g caster sugar
  • 1/2 teaspoon ground cinnamon
  • 100g finely crushed amaretti biscuits
  • 60ml white balsamic vinegar
  • 2 teaspoons lemon juice
  • 500g strawberries, hulled
  • Lightly whipped cream, optional, to serve


Step 1


Preheat oven to 190°C. Line the base of a 12 x 25 x 8cm loaf pan with non-stick baking paper and grease with cooking spray.

Step 2

Melt chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly. Place ricotta, cream, eggs, 100g of the sugar and the cinnamon in a food processor and process to combine. Add the cooled chocolate and process until smooth.

Step 3

Add the amaretti and pulse quickly until combined. Pour into the lined pan and bake for 1 hour until set. Set aside in pan to cool. Refrigerate for 4 hours until firm.

Step 4

Place vinegar, lemon juice and remaining sugar in a saucepan over low heat, stirring until sugar dissolves. Set aside to cool.

Step 5

Cut strawberries into small dice, place them in a non-metallic bowl and pour the vinegar mixture over the top. Set aside for 1 hour to macerate.

Step 6

Turn baked ricotta out of the mould. Serve with cream and strawberries, if desired.

Оцените статью