Indulgde a piece of this scrumptions Ricotta and Mincemeat Tart, filled with a satiny smooth filling.

You will need:

For the torte:

Lamb Brand Castor Sugar 75g

cam Dark Chocolate 100g

Icam Dark Cocoa Powder 40g  

Ricotta 400g

Cream Cheese 200g

Crushed Bourbon Biscuits 150g

Butter or Margarine 60g, melted

Christmas Mincemeat 3 tbsp

Eggs 3, beaten

For the sauce:

Icam Dark Chocolate 125g

Double Cream 125ml

Butter 15g

Brandy 1 tot

You will need:

1. Preheat the oven to 180`c.

2.To make the torte, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter.

3. Press into a 20cm/8in spring-form cake tin to form the base.

3. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn’t touch the bottom of the bowl.

4. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth.

5. Next add the eggs, then the cocoa powder, melted chocolate and mincemeat. Spoon the mixture onto the base and bake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch.

6. Allow to cool in the tin. Meanwhile, prepare the brandy sauce.

7. Place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn’t touch the bottom of the bowl.

8. When melted, whisk in the butter and brandy. The sauce must be prepared just before the cake is served, because it can’t be reheated.

9. Serve large slices with a big spoonful of sauce and a dollop of clotted cream.