The texture of this cake is somewhere between a brownie and a pudding. Rich, velvety, moist and if I had to describe this cake in one word I would say - irresistible.
250g dark chocolate (ideally 70%)
125g unsalted butter
250g cream cheese
250g ricotta cheese
3 medium eggs
225g ground almonds
1tsp baking powder
2tsp vanilla extract
toested almond flakes for decoration
Preheat the oven to 190C/170C Fan/Gas mark 5. Grease a 20cm spring form with butter. Melt the chocolate and the butter together. In a bowl, beat the cheese and sugar until smooth, then beat in the eggs, vanilla the ground almonds and baking powder. Stir in the lightly cooled chocolate and butter. Pour in the mixture in to the baking tin and sprinkle over toasted almonds. Bake in the oven for 40-50min until only slight wobble in the middle. Remember this cake should have brownie/pudding like consistency so do not over bake it. Cool until completely cold. You can store this cake in a fridge or at room temperature, I like it chilled.