Ricotta, Nuts and Chocolate Cake
3/8 cup – 85g unsalted butter
3 medium eggs
1 1/5 cup – 240g granulated sugar
1 cup – 260g ricotta
2 cups – 300g flour 00
1 tbsp – 16g baking powder
1/2 glass heavy cream
1 cup – 175g dark chocolate
1 2/5 cup – 200g hazelnuts
Butter and flour a baking sheet.
Melt the butter over low heat and let it cool.
Pour the eggs and sugar into a large bowl and beat with an electric whisk to obtain a smooth and fluffy mixture.
Add the ricotta and continue to blend.
In a separate bowl, add the baking powder to the flour, stirring with a hand whisk. Add the powders to the initial mixture, making sure to sift them with a strainer and half a glass of cream, continuing to blend. Add the rum, the chocolate previously cut into small pieces, and the coarsely chopped hazelnuts. Stir with a spatula, and pour everything into the pan, taking care to flatten the surface gently.
Bake for 45 minutes at 356°F – 180°C.
Serve with a sauce of your choice.