Baked chocolate ricotta pudding

Preheat oven to 180°C. Put ricotta, dark chocolate, yolks, cream and rum in a large bowl and whisk until smooth. Put whites and cream of tartar in the bowl of an electric mixer and beat on high, using whisk attachment until soft peaks. Continue beating, adding sugar 2 tsp at a time, until thick and glossy. Fold into chocolate mixture.

Put butter in a 24cm non-stick frying pan over medium heat. Once butter turns nut brown, spoon batter into pan and cook for 2 minutes. Transfer to oven and bake for 25 minutes.

Serve warm with chocolate sauce, ice-cream and grated chocolate.