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How to make Jaffa ricotta brownies

Yield = 8
Prep time: 7:40
Cook time: 0:20
Total time: 8:00

Ingredients

  • 1/2 cup (120g) fresh ricotta
  • Finely grated zest of 1 orange, plus juice of 1/2 orange
  • 2 tablespoons caster sugar
  • 200g unsalted butter, chopped
  • 40g good-quality candied orange peel (see note), finely chopped
  • 2 cups (350g) chopped chocolate
  • 1/2 firmly packed cup (125g) brown sugar
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour, sifted
  • 1/4 teaspoon baking powder
  • Candied orange zest strips (optional - see note), to serve

Method

  • Step 1 Whiz the ricotta, orange zest and juice, and caster sugar in a small food processor until very smooth. Line a fine sieve with muslin or a clean Chux and set over a bowl. Transfer ricotta mixture to the sieve, then cover and chill overnight to drain.
  • Step 2 The next day, preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
  • Step 3 Place butter, candied peel and 150g chocolate in a heatproof bowl set over a pan of gently simmering water (don't let the bowl touch the water), stirring to combine. Cool to room temperature.
  • Step 4 Stir brown sugar, eggs, flour and baking powder into chocolate mixture, then pour into the prepared pan. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
  • Step 5 Meanwhile, place the remaining 200g chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn't touch the water), stirring until smooth and melted. Set aside.
  • Step 6 Turn the cake out onto a sheet of baking paper. Using a 5cm round pastry cutter, cut out 16 circles. Dip the base and sides of each circle in the melted chocolate, then place in the fridge for 10 minutes to set.
  • Step 7 Pipe or spread half the cakes with the orange ricotta filling and sandwich with another cake circle. Garnish with candied orange zest and serve.