Chocolate Ricotta Pudding

Total Time:
1 hr 15 min
Inactive:
15 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 teaspoons butter, softened
  • 2 whole eggs, plus 2 egg whites
  • 3/4 pound ricotta cheese, drained
  • 4 tablespoons granulated sugar
  • 1 1/2 ounces dark rum
  • 2 tablespoons bittersweet chocolate, finely grated, plus more for garnish
  • 1/8 pound blanched almonds, toasted and coarsely chopped
  • Lemon zest, for garnish
Directions
  • This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.

  • Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.

  • Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.

  • In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.

  • Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.

  • In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.


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