I REDID THE Lemon Ricotta Cake RECIPE. BASICALLY USED ABOUT 1/2 CUP COCOA DIVIDED AMONG THE BASE AND DRY INGREDIENTS OMITTING THE LEMON JUICE AND GRATED LEMON SKIN.. ALSO ADDED A FEW DARK CHOCOLATE CHIPS TO THE TOP.
THE RESULTS ARE A RICK DENSE CHOCOLATE CUSTARD LIKE BASE WITH A CRUNCHY SWEET CHOCOLATE TOP AND A CAKEY MIDDLE LAYER. COULD PASS FOR SUPER BROWNIE. VERY TASTY
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