Chocolate baked ricotta

The second of my attempts at cheese making was fresh ricotta. Just like mascarpone before it, ricotta is dead simple to get right. The only question is what to do with it once you've made it. Baking it makes for a delicious dessert or very special afternoon tea. Adding cinnamon and vanilla to the mix gives the chocolate flavour greater depth. For a mocha version, substitute instant coffee for the cinnamon.

Chocolate baked ricotta

2 cups fresh ricotta
1/4 cup pure cream
1/4 cup Greek yoghurt
2 eggs, lightly beaten
2 tbsp cocoa
1 tsp ground cinnamon
1 tsp vanilla bean paste
1/2 cup caster sugar


Preheat oven to 180 Celsius. Lightly grease a loaf pan. Combine all ingredients and mix until smooth. Pour into prepared pan and bake until set - around 1 to 1 1/4 hours. Allow to cool, then refrigerate until ready to serve. Serve with whipped cream and dusted with extra cocoa. 


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