This is the most-loved recipe in our gluten-free repertoire, probably because it 's so completely delicious whether you want to avoid wheat or not. It keeps well for several days in the fridge as the moisture in the ricotta filling keeps the sponge moist.
A perfect treat for Easter Day for those who have been off chocolate during Lent.
Makes 1 x 20cm cake
4 medium eggs
150g golden caster sugar
3 tblsp cocoa (all pure dark cocoa should be gluten-free. Don't use drinking chocolate mix which contains malt and other additives)
225g ground almonds
1 tsp gluten-free baking powder
For the filling and topping:
2 x 250g tubs ricotta
3 tblsp set honey
4 tblsp good quality grated dark chocolate
Preheat the oven to 190C/170Cfan/gas 5. Butter a 20cm loose-bottomed cake tin about 7cm deep..
Separate the eggs and whisk the whites to stiff peaks with an electric hand whisk. In a separate large bowl whisk the yolks and sugar together until pale and creamy.
Fold the egg whites into this mixture in three goes then fold in the sifted cocoa, the ground almonds and baking powder.
Pour the mixture into the prepared tin, smoothe the surface and bake for 35 minutes until the sponge has begun to shrink from the sides and a skewer inserted in the centre comes out clean.
Run a knife round the edge of the cake and leave to cool in the tin. Turn out, leaving the cake on its base if you wish and slit the cake in half horizontally.
Drain the ricotta and whizz with honey in a food processor until smooth. Spread over the base of the cake, reserving a couple of tablespoons for the top. Sandwich with the top half, spread with the reserved ricotta cream and scatter with the grated chocolate.