Baked mocha and ricotta pudding with chocolate sauce

Ingredients

• 500 gm firm ricotta
• 2 eggs, separated
• 110 gm (1/2 cup) caster sugar
• 60 ml (1/4 cup) thickened cream
• 60 ml (1/4 cup) espresso-strength coffee
• 1 tsp vanilla extract
• 30 gm (1/4 cup) almond flour
• 1 tbsp cornflour
• 1/4 tsp baking powder
• Dutch-process cocoa, for dusting
• Vanilla ice-cream and chopped roasted almonds, to serve
• Dark chocolate sauce
• 100 gm dark chocolate (54% cocoa solids), finely chopped
• 1 tbsp honey
• 180 ml (3/4 cup) thickened cream

Instructions

1. 1

   1: Preheat oven to 160°C fan-forced. Place ricotta, yolks, sugar, cream, espresso and vanilla in a large bowl and stir to combine

2. 2

   2: Sieve dry ingredients into a bowl and whisk to combine.

3. 3

   3: Whisk egg whites in a bowl until stiff peaks form. Stir dry ingredients into wet ingredients, then gently fold through egg white, in three batches, until just combined. Divide among six, 250ml ceramic ovenproof dishes. Place on a large baking tray and bake until puffed and just set (20 minutes).

4. 4

   4: Meanwhile, for chocolate sauce, place chocolate and honey in a small bowl. Place cream in a small saucepan and bring to a gentle simmer over medium-high heat. Pour over chocolate, stand to melt (3 minutes), then stir until smooth.

5. 5

   5: Dust puddings with cocoa. Top with ice-cream, drizzle chocolate sauce and scatter with almonds to serve.