1 cup (200g) sugar
300g fresh ricotta cheese
1cup strawberry yogurt, processed
For the chocolate sauce
½ cup cocoa powder
½ cup (125 ml) water
1 tablespoon dulce de leche (creamy caramel)
Wash the strawberries and remove the stems.
Chop them and macerate in sugar for about 30 minutes.
Process them in a blender.
Beat the eggs slightly and stir in processed ricotta cheese and yogurt.
Line the bottom and sides of a pudding basin or ovenproof dish with caramel , prepared with ½ cup of sugar.
Pour the mixture into it and bake over another tin with 2 to 3 cm of water for about 50 minutes or until tested with a skewer.
Remove from the oven and cool before turning out.
To make the chocolate sauce, place the cocoa powder, water and dulce de leche (creamy caramel) inside a saucepan.
Cook over moderate heat, stirring continuously until well dissolved. It can also be made in the microwave oven, in periods of 30 seconds.
Drizzle the chocolate sauce over the pudding before serving.