- 75g (1/2 cup) dried apricots, halved
- 70g (1/2 cup) roasted peeled hazelnuts
- 50g (1/2 cup) Dutch cocoa, sifted, plus extra, to dust
- 150g dark chocolate (55% cocoa solids), finely chopped (see top tips)
- 150g unsalted butter, chopped
- 5 eggs, separated
- 220g (1 cup) caster sugar
- 60g (1/4 cup) sour cream
- 150g fresh ricotta
- Step 1Preheat oven to 160°C. Grease a 23cm square cake pan, then line base and sides with baking paper, extending paper beyond rim. Place apricots in a bowl, pour over 60ml (1/4 cup) boiling water, then set aside. Process nuts and cocoa in a food processor until finely ground.
- Step 2Place chocolate and butter in a large heatproof bowl over a saucepan of gently simmering water and stir until melted and combined. Cool for 5 minutes.
- Step 3Meanwhile, using an electric mixer, whisk egg yolks and 110g (1/2 cup) sugar until very thick and pale.
- Step 4Fold egg yolk mixture into chocolate mixture with sour cream, then stir in hazelnut mixture. In a clean bowl, whisk egg whites to soft peaks. Gradually add remaining 110g (1/2 cup) sugar and whisk to almost stiff peaks. Fold into chocolate mixture, in 2 batches, until just combined.
- Step 5Pour batter into pan, then level with a spoon. Dollop over spoonfuls of ricotta in rows. Drain apricots, then scatter over the top. Bake for 45 minutes or until puffed and a skewer inserted into centre comes out with a few moist crumbs attached. Cool cake completely in pan.
- Step 6Lift out using baking paper. Cut into pieces. Dust with extra cocoa to serve.
- High protein
- Low sodium
Top tips: Dutch cocoa has a richer taste and deeper colour than regular cocoa. Available from delis and selected supermarkets.
- Author: Sophia Young & Jessica Brook
- Image credit: Ben Dearnley
- Publication: MasterChef