This is a extremely fast dessert to knock up. Roast hazelnuts marry effectively with good chocolate and ricotta, and the ricotta on this pudding signifies that, whereas it bakes shortly within the skillet, it additionally stays extremely moreish and gentle. If, for some cause, you’ll be able to’t eat it multi function sitting, the feel continues to be sensible as soon as cool. Serve with a giant scoop of milk ice-cream, or clotted or pouring cream.
Baked chocolate, hazelnut and ricotta pudding
Prep 25 min
Cook dinner 25 min
35g unsalted butter, softened, plus further for greasing
55g golden caster sugar
1 tsp cocoa powder, plus further for dusting
1 egg, whisked
20g plain flour
20g roasted hazelnuts floor
A pinch of salt
½ tsp baking powder
20g darkish chocolate chips
Warmth the oven to 180C (160C fan)/350F/gasoline 4 and grease a 12cm x 12cm skillet or ovenproof dish with butter.
Beat the butter and sugar till pale and fluffy, then beat within the cocoa powder till mixed. Beat the whisked egg little by little into the butter and sugar combination.
In a separate bowl, mix the flour, hazelnuts, salt and baking powder, then add to the cake batter and blend effectively. Fold within the ricotta and chocolate chips, then spoon into the greased skillet. Bake for 25 minutes, or till a skewer comes out clear.
Mud with cocoa powder and serve heat with a dollop of clotted cream, a jug of chilly pouring cream or a scoop of your favorite ice-cream.