2 1/2 cups (250g) walnuts
1 cup (220g) caster sugar
150g dark chocolate and 150 g milk chocolate, melted and cooled
6 free range or organic eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Finely grated zest of 1 orange.
500g ricotta (drained) obtain from a delicatessen, not a pre-packaged tub
300ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1 vanilla bean, split seeds scraped or 1/2 teaspoon vanilla bean paste
Preheat oven to 180 degrees Celsius
Grease and line a 20cm square cake pan with baking paper.
Place walnuts and sugar in a food processor, whiz until walnuts are crushed but not dust.
Add melted chocolate and pulse to combine.
With the motor running add eggs one at a time.
Then add the spices, pinch of salt and orange zest.
Pour into the prepared cake pan and bake for 30-40 minutes until just cooked through but still soft in the centre.
Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
Place ricotta in a food processor and whiz until smooth.
Add cream, icing sugar and vanilla seeds, whiz until combined.
Slice the brownie into 12 squares and top with ricotta icing.