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Stracciatella Siciliana


  • 100g chocolate shavings
  • 200g ricotta
  • 100g whipped cream
  • 100g sugar
  • 10g gelatine powder
  • 40ml water
  • Orange zest
  • Chocolate Coating:
  • 300g chocolate
  • 500g honey or golden syrup


Melt the gelatine into the water and heat for 30 seconds in the microwave. Combine all ingredients in a bowl and mix till homogenized. Put the mixture into the layered sponge mould and refrigerate for 2 hours. After 2 hours, unmold the cake and cover with chocolate. Put the chocolate in a glass bowl and melt in the microwave for about 2 minutes. In another bowl melt the honey or golden syrup for another 2 minutes. Pour the chocolate in the honey or golden syrup, whisk vigorously to achieve a smooth texture.

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