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Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 20cm round cake tin that is at least 5cm deep, and line the base with baking paper.
Fold the egg yolk and butter mixture into the ricotta. Sift in the flour and fold it in. Finally, fold in the whisked egg whites, starting with one spoonful to loosen the mixture, then add the remainder, being careful not to over mix. Spoon into the prepared cake tin and bake for 25 minutes or until set.
Remove the cake from the tin to a plate and leave for 5 minutes, then whilst it is still warm, cover with the grated chocolate, which will immediately melt.
Recipe taken from River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wyn Owen (Ebury Press, £28). Available from 5 October
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