Chocolate Ricotta Pudding

1. 1

   This is a serious childhood throwback for me.

2. 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.

3. 3

   So delicious.

4. 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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   Add the 2 whole eggs to a small pot and cover them with cold water.

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   Bring the water to a gentle boil over medium heat.

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   When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes.

8. 8

   Remove the eggs from the pot and run them under cold water to stop them from overcooking.

9. 9

   In a medium bowl add the ricotta and whisk until free of lumps.

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    Add the sugar, rum, chocolate and almonds and stir to blend.

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    Set aside.

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    Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits.

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    Add the egg yolks to the ricotta mixture.

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    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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    Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible.

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    Transfer the mixture to the loaf pan.

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    Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes.

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    Remove the pan from the oven and the water bath.

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    Allow to cool 10 to 15 minutes before serving.

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    Sprinkle with a touch of lemon zest and some chocolate over each individual portion.

* Per serving · 4 servings · Values may vary.