Easy
Preparation: 15 mn
Cooking: 20 to 45 mn, according to the size of the mussels
For a small cake and 4 cakes of 8 or 9 cm diameter:
100 G of white chocolate (possible cover known)
80 G of powdered sugar (+ 1 tsp.)
16 milk cl
170 G of ricotta cheese
170 G of flour
1 egg
3 walnut tbs. of macadamia
2 peaches blackberries


Preheat the oven with 160°.
Peel the peaches and cut them in rather fine districts. Brown 2 minutes in a skillet with the spoonful of sugar so that they brown a little. Set aside.
Dissolve the white chocolate with the double-boilers or microwave oven by small successive impulses.
With the robot or the whisk, to mix egg and sugar during a few minutes, add the ricotta cheese and milk and the chocolate melted, to stir up before adding the flour. When mixes it is quite smooth to fold walnuts of macadamia gently and roast peach districts.
Butter the mussels if they are not out of silicon and slip into the oven by supervising the color.
The small cakes must remain fair and the cake must be browned.
Leave food to cool before unmoulding.



As with each time one uses white chocolate in a recipe, as opposed to what one could think, it is unperceivable but brings much the marrowy one. Do not hesitate to serve these small cakes with a peach compote or a fruit salad.

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Another cake black peach-chocolate but this time, it is here. When with the white chocolate, you can find some here with lemon and the olive oil and there with of Griottines and Tonka bean.