1

Preheat oven to 180°C or 160°C fanforced. Lightly spray a 20cm-round springform cake tin with oil. Line base and side with baking paper. Place juice and fruit in a small bowl and allow to stand for 15 minutes.

2

Using electric beaters, beat eggs and ¼ cup sugar in a mixing bowl until thick and pale. Sift self-raising flour and cornflour together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture. Spoon into prepared tin and bake for 15–17 minutes or until golden and firm to touch. Stand for 2 minutes before turning out onto a wire rack to cool.

3

Meanwhile, combine fruit mixture, remaining sugar, ricotta, cream and vanilla in a large bowl. Using a serrated knife, split cake in half horizontally. Place one half of cake on a serving plate. Top with ricotta mixture and remaining cake half. Cover well with plastic wrap and refrigerate for 3 hours or overnight. Sprinkle cake with grated chocolate, then cut into 8 slices and serve.