Cocoa ricotta muffin with dark chocolate shavings

Ingredients

For 1 serving

• Part-skim ricotta40 g
• All-purpose flour25 g
• Unsweetened cocoa powder5 g
• Eggs0.5
• Sugar10 g
• Dark chocolate 70%6 g
• Baking powder2 g

Contains: gluten, lactose, eggs,

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin; shave the dark chocolate with a knife.
2. In a bowl beat the light ricotta with the egg and sugar using a fork, until smooth.
3. Fold in the flour, cocoa and baking powder only until no dry flour is visible, then add half the chocolate shavings.
4. Spoon into the case and sprinkle with the remaining chocolate.
5. Bake for 20 minutes, until the muffin is risen and a skewer in the centre comes out dry, at most smeared with melted chocolate.
6. Let it cool in the tin for 5 minutes before lifting it out.