1/2 cup frozen raspberries (allow to come to room temp)
1 cups coconut sugar
1 tsp vanilla essence
3/4 cup whole-meal self raising flour
1/4 cup cocoa powder, sifted
1/2 cup chopped hazelnuts (or use a mix or your favourite)
Cocoa powder, to dust
Preheat oven to 150°C fan-forced. Grease a 6cm-deep, 20cm (base) rectangular pan. Line base with baking paper and spray with canola oil.
Place Nuttelex, vanilla and 200g chocolate in a large heatproof bowl. Place bowl over saucepan (don’t let bowl touch water) stir mixture until smooth and combined. Cool slightly.Combine sugar, flour, cocoa, 2 tablespoons walnuts and remaining chocolate (broken into pieces) in a large bowl.
Add butter mixture, ricotta, raspberries and eggs and stir to combine.
Pour into prepared pan and bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. Cool completely in pan and dust with cocoa.