Chocolate Ricotta Pudding
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
55
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
This is a serious childhood throwback for me
2
I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else
3
So delicious
4
Preheat the oven to 375 degrees F
5
Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan
6
Add the 2 whole eggs to a small pot and cover them with cold water
7
Bring the water to a gentle boil over medium heat
8
When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes
9
Remove the eggs from the pot and run them under cold water to stop them from overcooking
10
In a medium bowl add the ricotta and whisk until free of lumps
11
Add the sugar, rum, chocolate and almonds and stir to blend
12
Set aside
13
Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits
14
Add the egg yolks to the ricotta mixture
15
In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes
16
Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible
17
Transfer the mixture to the loaf pan
18
Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes
19
Remove the pan from the oven and the water bath
20
Allow to cool 10 to 15 minutes before serving
21
Sprinkle with a touch of lemon zest and some chocolate over each individual portion