CHOCOLATE & RICOTTA PUDDING

Serves 2-4 PREP TIME: 10 minutes + 10 minutes cooking time

120g dark chocolate (65% cocoa), melted, plus extra, grated, to serve 120g firm ricotta 50ml pouring cream 3 eggs, separated, plus 1 egg white 40g castor sugar 20g butter, coarsely chopped vanilla ice cream, to serve

For the chocolate sauce

• 180ml pouring cream • 100g dark chocolate (65% cocoa), finely chopped

1. Preheat oven to 180ºC (160ºC fan). Combine chocolate, ricotta, cream and yolks in a bowl. In a separate bowl, whisk egg white and a pinch of salt to soft peaks, 12 minutes. Gradually add sugar and whisk until glossy, 12 minutes. Fold into chocolate mixture.

2. Place butter in a 22cm ovenproof frying pan and heat over low to medium heat. Add chocolate mixture and cook until just set around the edges, about 3 minutes. Transfer to oven and bake until the centre is just firm to the touch, about 3 minutes.

3. To make chocolate sauce, place cream in a saucepan and bring to a boil. Remove from heat, add chocolate and whisk until smooth and well combined. Drizzle chocolate sauce over the pudding and serve hot with ice cream and a sprinkling of grated chocolate.