We’ve partnered with the wonderful Saadiyah Hendricks of Sadie’s Bubble of Yum for this recipe using Zandam Ricotta. Decadent, delicious, dangerously divine. Visit her page where she shares tried and tested halaal recipes.

Also follow her on Instagram at @sadiesbubbleofyum.

1. Preheat the oven to 170C (thermofan) and prepare the ramekins, by greasing it generously, topping it with a layer of cocoa powder.
2. In a bain marie or a heatproof bowl over simmering water, melt the chocolate with the ricotta and cream, whisk to combine and set aside to cool.
3. In a separate bowl whisk the egg whites for 30 seconds until frothy then gradually add the sugar and whisk until glossy peaks form.
4. Add the egg yolks, sifted cocoa powder, vanilla and salt to the chocolate ricotta mixture and mix to combine.
5. Fold the eggs whites into the batter with a metal spoon, be careful not to overmix.
6. Pour the batter into the ramekins, filling it until just below the rim.
7. Bake in the preheated oven for 10 minutes then top with a dusting of cocoa and serve warm with a scoop of your favourite ice cream.

This filling can easily be used in a mini tart and is quite simple to prepare.

1. Preheat the oven to 180C. In a greased muffin tray, roughly layer 4 squares of phyllo pastry on top of each other in each of the muffin cups, each layer generously brushed with melted butter.