Make the Decadent chocolate cake and bake directly in a greased 25cm x 30cm roasting tray at 180ºC for 15 minutes exactly – until just springy to the touch and gooey in the middle.⏱ 15 min
Stab the sponge a few times with a skewer or sharp knife, evenly pour over the coffee and Cointreau, then leave to cool.
In a large bowl, mix the ricotta, mascarpone, vanilla paste and sugar, whisking until silky smooth, then spread over the soaked cake. Get creative with the side of a spatula or cake slice to make a fun pattern on the top.
Finely grate over the orange zest, top with a dusting of cocoa powder, and you're ready to serve. If you want to go extra indulgent, add a grating or scraping of dark chocolate instead of the cocoa.