Instructions: Preheat the oven to 180C/350F/Gas 4.
Butter a 30 x 5cm cake tin and line with greaseproof paper.

Roast the nuts in the oven until their skins are loosened about 10 minutes.

Peel off the skins by rubbing the hot nuts in a tea towel.

Coarsely chop in a food processor.

Beat the butter and sugar together in an electric mixer until pale and light.

Add the egg yolks one by one. In a separate large bowl beat the ricotta lightly with a fork.

Add the lemon zest and chopped nuts.

Beat the egg whites until they form soft peaks.

Fold the egg and butter mixture into the ricotta then sieve in the flour and finally fold in the beaten egg whites.

Spoon into the prepared cake tin and bake in the preheated oven for 35 minutes until set.

Remove from the tin leave for 5 minutes and whilst still warm cover with the chocolate which will immediately melt.

Serves 10

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