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1
This is a serious childhood throwback for me.
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2
I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else.
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3
So delicious.
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4
Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
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5
Add the 2 whole eggs to a small pot and cover them with cold water.
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6
Bring the water to a gentle boil over medium heat.
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7
When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes.
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8
Remove the eggs from the pot and run them under cold water to stop them from overcooking.
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9
In a medium bowl add the ricotta and whisk until free of lumps.
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10
Add the sugar, rum, chocolate and almonds and stir to blend.
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11
Set aside.
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12
Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits.
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13
Add the egg yolks to the ricotta mixture.
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14
In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes.
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15
Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible.
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16
Transfer the mixture to the loaf pan.
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17
Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes.
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18
Remove the pan from the oven and the water bath.
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19
Allow to cool 10 to 15 minutes before serving.
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20
Sprinkle with a touch of lemon zest and some chocolate over each individual portion.
