Baked Chocolate & Ricotta Pudding

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (101.1 g)
  • Calories 402.9
  • Total Fat - 26 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 42 mg
  • Sodium - 252.5 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 24.9 g
  • Protein - 11.6 g
  • Calcium - 339.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C.

Step 2

Put ricotta, dark chocolate, yolks, cream and rum in a large bowl and whisk until smooth.

Step 3

Put egg whites and cream of tartar in the bowl of an electric mixer and using whisk attachment, beat on high until soft peeks form.

Step 4

Continue beating, adding sugar, 2 teaspoon at a time, until thick and glossy and then fold egg white mixture into chocolate mixture.

Step 5

Melt butter in a 24cm non-stick , ovenproof frying pan over a medium heat and once butter turns nut brown, spoon mixture into pan and cook for 2 minutes and then transfer to oven and bake for 25 minutes.

Step 6

Serve warm with chocolate sauce, ice-cream and grated chocolate.

Tips & Variations


No special items needed.

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