1 Preheat the oven to 175°C (350°F). Grease a 22cm (9-inch) springform pan and line the bottom with parchment paper.

2 Place chopped dark chocolate and melted butter in a heatproof bowl. Stir until smooth (use a double boiler or microwave in short bursts). Let cool slightly.

3 In a large bowl, whisk together ricotta and granulated sugar until smooth and slightly creamy.

4 Add the eggs one at a time to the ricotta mixture, whisking well after each addition. Stir in the almond extract.

5 In a separate bowl, combine almond flour, all-purpose flour, baking powder and a pinch of salt.

6 Gently fold the dry ingredients into the ricotta mixture until just combined. Pour in the melted chocolate and fold until a uniform batter forms.

7 Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the surface.

8 Bake for 35–40 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.

9 Remove from oven and let cool in the pan for 15 minutes, then release the springform and transfer the cake to a wire rack to cool completely.

10 Dust with powdered sugar before serving if desired. Serve slices with extra ricotta or vanilla ice cream for an extra indulgence.