Baked mocha and ricotta pudding with chocolate sauce recipe - Gourmet Traveller

Ingredients

• 500 gm firm ricotta
• 2 eggs, separated
• 110 gm (½ cup) caster sugar
• 60 ml (¼ cup) thickened cream
• 60 ml (¼ cup) espresso-strength coffee
• 1 tsp vanilla extract
• 30 gm (¼ cup) almond flour
• 1 tbsp cornflour
• ¼ tsp baking powder
• Dutch-process cocoa, for dusting
• Vanilla ice-cream and chopped roasted almonds, to serve
• Dark chocolate sauce
• 100 gm dark chocolate (54% cocoa solids), finely chopped
• 1 tbsp honey
• 180 ml (¾ cup) thickened cream