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This recipe was uploaded by Dalgetty
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butter 20cm /8" springform cake tin
whisk whites till stiff, whisk yolks and sugar till pale and creamy
fold whites into mixture in 3 goes
fold in cocoa,almonds and baking powder
bake for 30/35 mins and cool in tin
2 x250g /9oz tubs ricotta ( drained)
3 tbsn set honey
whizz honey and ricotta till smooth
sandwich most in cut cake and spread the rest on top and scatter with grated dark chocolate.
keeps for several days in the fridge but remove for 30-60 mins before serving.