& hocolate d ark c puddi ng amaretti

30-35 minutes 15-20 minutes Cooking: Feeds: 6-8 Preparation:

INGREDIENTS

250g firm ricotta 250g dark chocolate 110ml single cream eggs, 7 medium free-range separated 90g caster sugar 70g amaretti biscuits, finely crumbled 35g butter, diced For the coffee chocolate sauce: 400ml single cream 250g dark chocolate, roughly broken up 2 tsp instant coffee, such as Lavazza Prontissimo Sprinkle of sea salt flakes

ons INTRUDUCTION

180°C/ Preheat the oven to 4. Fan 160°C/gas Mark Melt the dark chocolate by placing it in a heatproof boiling bowl over a pan of bowl water, ensuring the doesn’t touch the water. the Using a whisk, combine ricotta, melted chocolate, cream and egg yolks. In a separate (and clean) white bowl, whisk your egg then until it forms stiff peaks, Whisk gradually add the sugar. until on high for 3-4 minutes then fold glossy and smooth, into the chocolate mixture, Add the amaretti biscuits and gently combine. In an ovenproof saucepan, a medium melt the butter over heat. Add the chocolate cooking mixture and continue After over a medium heat. the 3-4 minutes, place in 35 oven for a further 30- centre minutes or until the from has firmed up. Remove to cool. the oven and allow in the While the pudding is In a oven, make the sauce. cream saucepan, bring the add almost to the boil, then salt and chocolate, coffee and Serve the whisk until smooth. along sauce over the pudding, with whipped cream.