date:Apr 03, 2014
er sugar in a small food processor until very smooth. Line a fine sieve with muslin or a clean Chux and set over a bowl. Transfer ricotta mixture to the sieve, then cover and chill overnight to drain.
2. The next day, preheat the oven to 180C. Grease and line a 20cm x 30cm lamington pan with baking paper.
3. Place butter, candied peel and 150g chocolate in a heatproof bowl set over a pan of gently simmering water (don't let the bowl touch the water), stirring to combine. Cool to room temperatu