1 hour and 20 minutes

For the base:
Self raising flour, 6.7 oz
Sugar, 3 tbsp
Vanilla essence, 1 tsp
Organic or unwaxed lemon zest, 1
Egg, 1
Butter, 3,5 oz

For the ricotta mixture:

Ricotta cheese, 250 g
Flour, 40 g
Egg, 1
Dark chocolate, 100 g
Sugar, 60 g
Butter, a knob
Marsala (rum or other liquor), 2 tbsp
Cocoa powder, to sprinkle


To make the shortcrust pastry, put the flour in a heap on your worktop. Make a hole in the middle and add the egg, sugar, vanilla essence, lemon zest and the butter cut into cubes.
Quickly work the ingredients with your hands and form a smooth ball; wrap it in cling film and put it in the fridge for 30 minutes.
To make the ricotta mixture, put the ricotta in a bowl and mix it with the egg, sugar, liquor and flour. Grate 50 g of chocolate and add it to the mixture. Stir well.
Grease a round springform cake tin (about 20 cm diameter) and spread the mixture using a spoon to level it.
Take the pastry out of the fridge and make little balls the size of a walnut.
Line them up on top of the ricotta mixture and cook at (350F) for 30 minutes.
Once the cake has cooled down, carefully remove it from the tin and sprinkle with cocoa powder. Melt the remaining chocolate with a knob of butter over a pan of boiling water and drizzle onto the cake with a spoon.

Thanks to: My Little Italian Kitchen