Preheat the oven to 360oF (180oC). In a large mixing bowl or electric kitchen mixer, beat the ricotta vigorously for 3 minutes until very smooth.
Mix the cocoa into a small amount of the milk, then pour into a small saucepan with the remaining milk and agave syrup and warm over a low heat. Stir in the butter to melt then allow to cool. Sift the flour, baking soda and ground almonds onto a sheet of greaseproof paper to aereate the flour.
In a separate bowl, lightly whisk eggs with a fork. With the mixer on a medium speed, gradually add the egg to the ricotta then add the milk and butter mixture. Add the flour and almond mix and beat to combine. Do not over-mix at this point.
Grease and line a 8 in (20 cm) cake tin with greaseproof paper. Pour mix into tin and bake in oven for 30 minutes—do not open oven during cooking. Invert cake on to a cooling wire rack and allow to cool.
To make the chocolate topping, warm the cream, vanilla and agave syrup in a small pan. Remove from heat and add the chocolate. Stir until mixed and allow to cool. Do not refrigerate.
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 confectioners’ sugar.
Makes one large 3-layered cake
This recipe is taken from Blood Sugar Quinoa & Healthy Living by Michael Moore, £14.99, New Holland.