110g butter, plus extra for greasing
100g caster sugar
1tsp Chinese five-spice mix
60g milk chocolate, finely chopped
2tbsp demerara sugar
Heat the oven to 190°C/fan oven 170°C/mark 5. Grease a 20cm round cake tin, ideally loose bottomed.
Cream the butter and caster sugar. Beat in the eggs one at a time. Chop 150g of the pecans very finely and add to the mix. Stir in the cornflour, ricotta, five-spice mix and a pinch of salt.
Fold in the chocolate and transfer to the prepared cake tin. Flatten the surface, sprinkle with the remaining pecans and the demerara sugar, and bake for 20 minutes. Rotate the tin and bake for a further 10 minutes. Serve hot or cold.