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Add a photoServings: 10
Ingredients
- 250 gm shelled hazelnuts
- 250 gm ricotta cheese
- 225 gm unsalted butter softened
- 250 gm caster sugar
- 8 x Large eggs separated finely grated zest of 5 lemons
- 65 gm plain flour
- 150 gm best quality bittersweet chocolate grated.
Directions
- Preheat the oven to 180C/350F/Gas 4.Butter a 30 x 5cm cake tin and line with greaseproof paper.
- Roast the nuts in the oven till their skins are loosened about 10 min.
- Peel off the skins by rubbing the warm nuts in a tea towel.
- Coarsely chop in a food processor.
- Beat the butter and sugar together in an electric mixer till pale and light.
- Add in the egg yolks one by one. In a separate large bowl beat the ricotta lightly with a fork.
- Add in the lemon zest and minced nuts.
- Beat the egg whites till they form soft peaks.
- Fold the egg and butter mix into the ricotta then sieve in the flour and finally mix in the beaten egg whites.
- Spoon into the prepared cake tin and bake in the preheated oven for 35 min till set.
- Remove from the tin leave for 5 min and whilst still hot cover with the chocolate that will immediately heat.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 428 | |
| Calories from Fat 344 | 80% |
| Total Fat 39.67g | 50% |
| Saturated Fat 19.81g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 87mg | 4% |
| Potassium 297mg | 8% |
| Total Carbs 12.7g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.04g | 1% |
| Protein 12.31g | 20% |
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