Chocolate, raspberry, and ricotta brownies

Rukmini Iyer. Serves 8. 12 steps

40g cocoa powder				mix	Pour chocolate mixture into a small baking tin. Drop in teaspoons of ricotta, and use the handle of a teaspoon to draw it gently through the mixture. Scatter with remaining raspberries.	Bake 20–25 minutes or until the top looks just set and has stopped wobbling. Cool in the tin 5 minutes, then transfer to a wire rack.
60g ground almonds
salt
85ml olive oil		stir on low heat until chocolate has melted and mixture is glossy	leave to cool 5–10 minutes	stir in
125g dark brown sugar
50g 70% dark chocolate	chopped
70ml milk		stir in
2 eggs			whisk in
40g raspberries				slowly and very gently stir in
150g ricotta	beat until smooth
20ml milk
110g raspberries

Serve with creme fraiche.