Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 large (100g) eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp (10ml) pure vanilla extract
  • 15 oz (425g) whole milk ricotta cheese, drained
  • 1/2 cup (100g) granulated sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (21g) cornstarch
  • 3 tbsp (21g) cocoa powder
  • 2 tbsp (28g) unsalted butter
  • 1 cup (240ml) heavy whipping cream, beaten to stiff peaks

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch pan or line it with parchment.
  2. Sift together flour, cocoa, sugar, baking soda, and salt.
  3. Whisk in eggs, milk, oil, and vanilla until the batter is glossy and mahogany-colored.
  4. Pour the batter into the pan, smoothing the top with a spatula.
  5. In a medium bowl, beat the drained ricotta and sugar until smooth and aerated.
  6. Stir in the egg, lemon juice, and vanilla until fully incorporated.
  7. Dollop the ricotta mixture over the raw chocolate batter and spread it gently to the edges.
  8. Bake for 60 minutes or until the ricotta layer is set and a toothpick comes out clean.
  9. Prepare the pudding by whisking milk, sugar, cornstarch, and cocoa in a saucepan over medium heat until thickened.
  10. Remove pudding from heat and stir in butter until melted. Allow to cool completely.
  11. Gently fold the beaten heavy whipping cream into the cooled pudding to create a stable emulsion.
  12. Spread the pudding topping over the cooled cake and chill in the refrigerator for 4 hours before slicing.