Ingredients (Makes 12)
- 175g/6oz unsalted butter
- 225g/8oz light muscovado sugar
- 3 tbsp cocoa
- 3 eggs
- 125g/41⁄2oz plain flour
- 40g/11⁄2oz plain chocolate chips
- 250g/9oz Somerfield ricotta cheese
- 40g/11⁄2oz caster sugar
- 1 tsp vanilla essence
Preheat the oven to 180°C, 350°F, Gas 4. Grease an 18 x 27cm/7 x 103⁄4in rectangular cake tin and base line with non-stick baking paper.
Place the butter, muscovado sugar and cocoa in a pan over a medium heat, stirring occasionally until just melted, then remove from the heat and cool slightly.
Lightly whisk 2 of the eggs and beat into the mixture. Stir in the flour, mixing thoroughly, then stir in the chocolate chips and spoon the mixture into the prepared tin.
Beat the remaining egg with the ricotta, caster sugar and vanilla essence, then spoon teaspoonfuls of the cheese mixture onto the chocolate mixture and swirl lightly with a palette knife. Bake for 40-45 minutes or until firm to the touch but still slightly soft inside.
Leave to cool in the tin for 30 minutes before cutting into squares or bars.