
Ricotta Surprise Cakes with Strawberry Coulis
A light ricotta batter, lifted with whipped egg whites, hides a small square of chocolate at its centre before steaming into individual cakes. A quick strawberry coulis, blitzed raw, brightens the plate.
- Total time
- 33 min
- Prep
- 20 min
- Cook
- 13 min

Ingredients
Method
Whisk the egg yolks and sugar in a bowl until pale and doubled in volume. Fold in the ricotta, cream, rice flour, baking powder, vanilla and salt.
Whisk the egg whites to stiff peaks, then fold them gently into the batter.
Butter 8 small ramekins and divide the batter among them. Push a square of chocolate into the centre of each.
Pour 400 ml (14 fl oz) cold water into the base of the Tupperware Micro Urban, set the large basket with the ramekins on top, close and steam for about 13 minutes at 900 W.
Wash, hull and blitz the strawberries with the sugar for the coulis.
Let the cakes cool before unmoulding, then serve with the strawberry coulis.







