Ingredients 500 ml milk -I used Hi Lo
1½ cups coconut sugar
1 tsp vanilla essence
2 tbsp cornflour
250g coarsely grated apples
220 g self raising flour
60 g cocoa powder -a good, organic one
350 g ricotta
70 ml vegetable oil
Light cream, to serve (optional)
Put the milk in a saucepan on the hot plates and bring to the boil.
Grate the apples.
Whisk 1 cup of the coconut sugar, two of the eggs, vanilla and cornflour in a bowl and then pour it into the hot milk.
Preheat oven to about 160° fan forced and line a 24 cm springform with baking paper.
Return mixture to the stove and cook, stirring for about a minute or until it boils -it will start to thicken at this stage.
Pour into a large bowl, cover with plastic wrap, and leave to cool slightly.
Stir the grated apple, flour, cocoa, oil, ricotta, other two eggs and balance of coconut sugar into the custard mixture. Mix till it is fairly smooth -it will have small lumps depending on the ricotta that you use.
Pour into the prepared tin and bake for about 45 to 55 minutes or until a skewer comes out clean.
Serve warm with cream, and store remainder in fridge where it will keep for a week.
It is quite an unusual taste and is not like an ordinary chocolate cake!