Hazelnut And Ricotta Cake ( Torta Di Nocciole E Ricotta)

Directions

1. Preheat the oven to 180C/350F/Gas 4.Butter a 30 x 5cm cake tin and line with greaseproof paper.
2. Roast the nuts in the oven till their skins are loosened about 10 min.
3. Peel off the skins by rubbing the warm nuts in a tea towel.
4. Coarsely chop in a food processor.
5. Beat the butter and sugar together in an electric mixer till pale and light.
6. Add in the egg yolks one by one. In a separate large bowl beat the ricotta lightly with a fork.
7. Add in the lemon zest and minced nuts.
8. Beat the egg whites till they form soft peaks.
9. Fold the egg and butter mix into the ricotta then sieve in the flour and finally mix in the beaten egg whites.
10. Spoon into the prepared cake tin and bake in the preheated oven for 35 min till set.
11. Remove from the tin leave for 5 min and whilst still hot cover with the chocolate that will immediately heat.
12. Serves 10