Chocolate Ricotta Pudding - butter

Method

• This is a serious childhood throwback for me.
• 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.
• So delicious.
• Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
• Add the 2 whole eggs to a small pot and cover them with cold water.
• Bring the water to a gentle boil over medium heat.
• When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes.
• Remove the eggs from the pot and run them under cold water to stop them from overcooking.
• In a medium bowl add the ricotta and whisk until free of lumps.
• Add the sugar, rum, chocolate and almonds and stir to blend.
• Set aside.
• Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits.
• Add the egg yolks to the ricotta mixture.
• 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.
• Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible.
• Transfer the mixture to the loaf pan.
• Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes.
• Remove the pan from the oven and the water bath.
• Allow to cool 10 to 15 minutes before serving.
• Sprinkle with a touch of lemon zest and some chocolate over each individual portion.