Chocolate Ricotta Cake with Caramel and Peanuts

Ingredients

• CHOCOLATE SPONGE
• 4 eggs
• 1 pinch salt
• 100 g sugar
• 100 g plain flour
• 40 g cocoa powder
• 20 g cornflour
• CARAMEL
• 100 g sugar
• 30 g butter
• 100 ml warm double cream
• RICOTTA CREAM
• 70 g ricotta
• 30 g icing sugar
• 150 ml double cream
• CHOCOLATE AND PEANUT TOPPING
• 80 g chocolate
• 60 g roasted peanuts, chopped
• 150 g chocolate
• A little vegetable oil

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line an 18 cm cake tin.
3. Whisk the eggs, salt and 100 g sugar until pale and thick.
4. Sift together the flour, cocoa powder and cornflour.
5. Fold the dry ingredients into the egg mixture.
6. Transfer the batter to the prepared tin.
7. Bake for 25–30 minutes.
8. Leave the cake to cool completely.
9. For the caramel, heat the remaining 100 g sugar until golden.
10. Carefully stir in the butter.
11. Gradually add the warm cream and stir until smooth.
12. Leave the caramel to cool.
13. Beat the ricotta with the icing sugar until smooth.
14. Add the cold double cream and whip until thick.
15. Melt the 80 g chocolate and allow it to cool slightly.
16. Chop the roasted peanuts.
17. Melt the remaining 150 g chocolate with a little vegetable oil.
18. Spread the ricotta cream over the cooled cake.
19. Add the caramel and melted chocolate.
20. Finish with the chopped peanuts.
21. Refrigerate for at least 1 hour before serving.