- 20 oz (600g) Ricotta Cheese
- 1/3 Cup (150gr) Honey
- 3 Eggs
- 1 Tbsp (15g) Corn Starch
- 2 tsp (10ml) Vanilla
- 1/4 cup (120ml) chopped, roasted Pecans
- 2 Tbsp (29 ml) Chinook Honey Caramel Sauce
- 2 Tbsp (29 ml) Chinook Honey Chocolate Ganache
Use an 8″ (20 cm) circular pan. Makes 6 servings.
Preheat oven to 355°F (180°C) .
In a bowl, mix all ingredients with a whisk until everything is completely blended (do not over mix it).
Grease the pan with oil or butter, or line with parchment paper. Pour in the batter.
Bake for 40 min or until the centre is still slightly jiggly. Cool slowly on a cooling rack by covering it with a large bowl (this will prevent the top from cracking).
Drizzle with warmed caramel sauce and chocolate ganache, and then top with pecans. Serve.