Versare il composto in uno stampo da plum cake imburrato ed infarinato e cuocere in forno già caldo per 35 minuti circa.
2 large eggs
200 grams (7 oz) of all-purpose flour
150 grams (5,3 oz) of granular sugar
50 grams (1,7 oz) of rice flour
50 grams (1,7 oz) of chopped hazelnuts
100 grams (3,5 oz) fresh ricotta
100 grams (3,5 oz) of dark chocolate
50 grams (1,7 oz) of butter
1 pack of baking powder
Preheat oven to 356°F.
In a large bowl, combine the eggs with the sugar and a pinch of salt and beat energically with an electric mixer.
Combine melted butter but warm, melted chocolate, ricotta, flour with baking powder and hazelnuts.
Stir well to obtain a homogenous compound.
Pour the mixture into a mold for plum-cake buttered and floured and bake in preheated oven for 35 minutes.