ready in 2 h. 15 min.
- For the base
- 1 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons instant Espresso powder
- ¼ cup sugar
- ½ cup butter (scant)
- 1 tablespoon cream
For the pastry, mix together the flour, cocoa, espresso powder and sugar. Add the butter and cream and quickly work to form a shortcrust pastry. If necessary, add a little cold water or flour. Wrap in cling film and chill for around 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the tin with grease-proof paper.
Roll the pastry out to the size of the base of the tin and lay it in the tin. Prick it all over with a fork.
For the topping, whisk the egg whites with a pinch of salt to form stiff peaks.
Beat the egg yolks with the sugar until foamy. Stir in the ricotta, espresso and lemon juice, and mix through the cornflour. Fold in the egg whites. Spoon the mixture onto the base and smooth the top flat.
Bake in the oven for around 1 hour. If the top of the cake is browning too much, cover with grease-proof paper.
Remove from the oven and leave to cool. Serve sprinkled with finely chopped coffee beans and icing sugar, if desired.