Chocolate and fresh ricotta gateau
The fresh and sweet ricotta cheese, which is delicious when eaten fresh (lucky are those who can try it freshly made, still lukewarm), is the basis of this delicious breakfast treat that makes the Palazzo Malaspina’s table very special.
Maria gets the ricotta from the local dairies. Sheep farming is still a feature in the Chianti countryside. In our area we have at least two or three dairy farms that produce excellent cheeses. And, of course, ricotta.
To make this gateau you need, apart from ricotta, chocolate (top quality dark chocolate, with 60-70% cocoa), sugar and five eggs.
It contains no flour, and therefore is suitable for people suffering from coeliac disease.
600 grams ricotta cheese
150 grams dark chocolate chopped
150 grams white sugar
Whisk together the eggs and the sugar, until stiff. Using a wooden spoon, mix the ricotta well until it’s smooth. Add the chopped chocolate and finally add the eggs with the sugar.
Pour the mixture into a round baking dish (26 cm in diameter) and cook in the oven at 180 degrees for 50-60 minutes until it reaches a golden colour on the top.