Chocolate and orange baked ricotta cake

1.Preheat oven to 170°C or 150°C fan. Lightly grease a 20cm springform pan with cooking oil spray.

2.Process ricotta, sugar and eggs in a food processor until smooth. Divide between two bowls.

3.Stir chocolate and cocoa into one bowl. Stir orange rind and juice into other bowl.

4.Spoon chocolate mixture into prepared pan. Smooth top. Top with orange mixture.

5.Bake for 45 minutes, until pale golden. Turn off oven and cool with door ajar. Chill.

6.Cut into wedges and serve topped with orange segments.