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
Cut the butter in chunks and add it to the pan with the chocolate
Melt both butter and chocolate gently in a water bath
Set aside to cool down once fully melted
Separate the yolks from the whites in two big bowls
Add the sugar to the yolks and whisk together
Whisk until you achieve a creamy clear mix
Split it in two by pouring half into a third bowl
Add the ricotta into one of the bowls and whisk together
Add 4 tablespoons of flour and whisk again
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
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
Whisk the whites now
Until firm and foamy
Fold 2/3 of the whites into the chocolate based mix
That is the dark part of the cake, ready to be baked
Fold the remaining third of whites into the ricotta based mix
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
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.
Bake for 30min in a preheated 160C oven. They look marbleous (little wordplay)
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
Gioele Nunziatini
Italian born and raised, I moved abroad to pursue a career in engineering. Cooking is what brings me back to my origins, to the flavors of my parents' farm.
London, UK
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