Michael Moore’s not-so-naughty chocolate cake

METHOD

1. Preheat oven to 180°C. In a large mixing bowl or kitchen mixer place the ricotta and, using the beater attachment, mix vigorously for 3 minutes until very smooth.
2. Mix the cocoa into a small amount of the milk, then warm it with the remaining milk and agave nectar. Stir in the butter to melt then allow to cool.
3. In a separate bowl, lightly whisk eggs with a fork.
4. Sift the flour, bicarbonate of soda and almonds onto a sheet of baking paper.
5. With the mixer on a medium speed, gradually add the egg to the ricotta then add the milk and butter mixture. Add the almonds and flour, mix together and combine. Do not over mix at this point.
6. Grease and line a 20cm cake tin with baking paper then bake in oven for 30 minutes. Note – do not open oven during cooking.
7. Invert cake on to a cooling wire rack and allow to cool.
8. To make the chocolate topping: in a small pan warm the cream, vanilla and agave nectar. Remove from heat and add the chocolate. Stir until mixed and allow to cool. Do not put in the fridge.
9. Using a large bread knife, slice the cake into three pieces horizontally. Then spread each layer with some of the chocolate topping, the whisked cream and the fresh fruit. Finally, garnish the top with some dark chocolate shavings and a very light dusting of icing sugar. To make chocolate shavings, scrape a sharp knife over a bar of (room temperature) dark chocolate or use a vegetable peeler.