Chocolate, hazelnut and ricotta pancake
- 100g dark chocolate (minimum 70% cocoa), chopped
- 250g ricotta
- 150ml semi-skimmed milk
- 3 eggs, separated
- 150g plain flour
- 50g cocoa powder
- 3tbsp light brown sugar
- 1tsp baking powder
- 20g hazelnuts, roughly chopped
- 1tsp vanilla bean paste
- 1tbsp icing sugar
- 3tbsp golden syrup
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm x 30cm baking tray.
Melt half the chocolate in a heatproof bowl over a pan of simmering water. Cool slightly.
Whisk together half the ricotta, the milk, egg yolks, flour, cocoa, sugar and baking powder until smooth.
In another bowl, whisk the egg whites until medium peaks form.
Stir a third of the egg whites into the batter to loosen it, then gently fold in the remaining egg whites. Mix in the remaining chocolate and half the hazelnuts. Pour the batter into the baking tray, tilting it into the corners.
Drizzle the melted chocolate over the pancake batter and sprinkle with the remaining hazelnuts. Bake on the middle shelf of the oven for 20-25 mins until risen and a skewer comes out cleanly when inserted in the middle. Cool slightly, then cut into 12 squares.
Mix the remaining ricotta with the vanilla paste and icing sugar. Serve alongside the pancake squares with the golden syrup to drizzle over.