Pear, Chocolate and Ricotta Cake

About a year ago Mum went to a dinner party where this cake was served. The next day, she rang the host for the recipe and immediately e-mailed it to me, telling me: I must make this cake.

But I never had.

As she was our only lunch guest for Good Friday this year, I decided to make it. It was so easy, it makes a huge cake and is very impressive. Did I mention easy? And yum! We served it, as is with coffee, but mum's friends had served it warm, with thick cream as a dessert - divine!

I made it again this week when friends came for morning tea.

You must try it.

Pear, Chocolate and Ricotta Cake

makes 1 large cake

• 250 grams castor sugar
• 3 eggs
• 250 grams ricotta
• 300 grams self raising flour
• 2 tablespoons melted butter
• 150 grams dark chocolate (chopped)
• 4 ripe pears (peeled, cored and chopped into large chunks)

• raw sugar

Preheat the oven to 170 degrees. Grease and line a 26 cm spring form cake tin. In a large bowl, beat the eggs with the sugar until light and fluffy. Add the ricotta and mix well. Add the flour, a little at a time and then the melted butter. Gently fold in the chocolate and pear. Pour the cake mixture into the prepared tin and sprinkle with raw sugar. Bake for 35-40 minutes or until cooked.