Ingredients
• 1/2 cup (120g) fresh ricotta
• Finely grated zest of 1 orange, plus juice of 1/2 orange
• 2 tablespoons caster sugar
• 200g unsalted butter, chopped
• 40g good-quality candied orange peel (see note), finely chopped
• 2 cups (350g) chopped chocolate
• 1/2 firmly packed cup (125g) brown sugar
• 2 eggs, lightly beaten
• 1 cup (150g) plain flour, sifted
• 1/4 teaspoon baking powder
• Candied orange zest strips (optional - see note), to serve
Method
1. Whiz the ricotta, orange zest and juice, and caster sugar in a small food processor until very smooth. Line a fine sieve with muslin or a clean Chux and set over a bowl. Transfer ricotta mixture to the sieve, then cover and chill overnight to drain.
2. The next day, preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
3. Place butter, candied peel and 150g chocolate in a heatproof bowl set over a pan of gently simmering water (don't let the bowl touch the water), stirring to combine. Cool to room temperature.
4. Stir brown sugar, eggs, flour and baking powder into chocolate mixture, then pour into the prepared pan. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
5. Meanwhile, place the remaining 200g chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn't touch the water), stirring until smooth and melted. Set aside.
6. Turn the cake out onto a sheet of baking paper. Using a 5cm round pastry cutter, cut out 16 circles. Dip the base and sides of each circle in the melted chocolate, then place in the fridge for 10 minutes to set.
7. Pipe or spread half the cakes with the orange ricotta filling and sandwich with another cake circle. Garnish with candied orange zest and serve.
