- 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
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.
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.
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.
Place vinegar, lemon juice and remaining sugar in a saucepan over low heat, stirring until sugar dissolves. Set aside to cool.
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.
Turn baked ricotta out of the mould. Serve with cream and strawberries, if desired.