Baked Chocolate & Ricotta Pudding
Recipe: #29714
June 14, 2018
"From our daily newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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