Snapguide
STEPS
INGREDIENTS

Please note that I used these quantities to make 3 cakes, prorate them proportionally to achieve the quantity you need

Break the chocolate into pieces

Break the chocolate into pieces

Cut the butter in chunks and add it to the pan with the chocolate

Cut the butter in chunks and add it to the pan with the chocolate

Melt both butter and chocolate gently in a water bath

Melt both butter and chocolate gently in a water bath

Set aside to cool down once fully melted

Set aside to cool down once fully melted

Separate the yolks from the whites in two big bowls

Separate the yolks from the whites in two big bowls

Add the sugar to the yolks and whisk together

Add the sugar to the yolks and whisk together

Whisk until you achieve a creamy clear mix

Whisk until you achieve a creamy clear mix

Split it in two by pouring half into a third bowl

Split it in two by pouring half into a third bowl

Add the ricotta into one of the bowls and whisk together

Add the ricotta into one of the bowls and whisk together

Add 4 tablespoons of flour and whisk again

Add 4 tablespoons of flour and whisk again

You should have a firm consistency, set aside

You should have a firm consistency, set aside

Take the other bowl with whisked sugar and yolks and pour in the now cold but still melted chocolate and butter. Whisk together

Take the other bowl with whisked sugar and yolks and pour in the now cold but still melted chocolate and butter. Whisk together

Add the remaining flour and the instant coffee, whisk until homogeneous

Add the remaining flour and the instant coffee, whisk until homogeneous

You want a firm consistency here as well, add some more flour if needed. Set aside

You want a firm consistency here as well, add some more flour if needed. Set aside

Whisk the whites now

Whisk the whites now

Until firm and foamy

Until firm and foamy

Fold 2/3 of the whites into the chocolate based mix

Fold 2/3 of the whites into the chocolate based mix

That is the dark part of the cake, ready to be baked

That is the dark part of the cake, ready to be baked

Fold the remaining third of whites into the ricotta based mix

Fold the remaining third of whites into the ricotta based mix

That is the white part of the cake ready to be baked

That is the white part of the cake ready to be baked

Coat a baking tray with wax paper. Start by scooping the ricotta mix randomly

Coat a baking tray with wax paper. Start by scooping the ricotta mix randomly

Fill in the gaps with the chocolate mix

Fill in the gaps with the chocolate mix

Using a fork mix the two creating swirls, don't get too excited or you will end up blending them.

Using a fork mix the two creating swirls, don't get too excited or you will end up blending them.

Bake for 30min in a preheated 160C oven. They look marbleous (little wordplay)

Bake for 30min in a preheated 160C oven. They look marbleous (little wordplay)

Cut it as you want, enjoy!

Cut it as you want, enjoy!

  • 600.0g Dark chocolate
  • 450.0g Butter
  • 12.0 Eggs
  • 12.0Tbsp Flour
  • 450.0g Sugar
  • 400.0g Ricotta
  • 4.0Tbsp Instant coffee