Sicilian ricotta cake

Heat the oven to 180C/fan 160C/gas 4. Oil the base and sides of an 8-inch cake tin, then line with greaseproof paper.

In a large bowl, combine the ricotta and caster sugar. Beat until the sugar is well incorporated.

Crack the eggs into a separate bowl and whisk well. Add the beaten eggs to the ricotta mixture and beat until fully combined and smooth.

Tip in the chopped chocolate, mix well and transfer to the cake tin.

Cook for around 40 minutes until golden brown and set. Leave to cool in the tin before removing and transferring to a serving platter.