Instructions

1. Preheat oven to 350F degrees.
2. Spray a 8 inch springform pan with baking spray.
3. Separate egg yolks from egg whites. Set aside.
4. In a large bowl combine ricotta with egg yolks, sugar and corn starch, mixing with a whisk or fork. Once combined, mix in the coconut flakes.
5. Make 12 balls and place 9 of them in a circle, 1 inch from the sides of the pan, and about 1/2 inch from each other. The remaining 3 balls, place them in the middle of the circle, also 1/2 inch from each other. The idea is to distribute the balls evenly in the pan. Set aside.

Chocolate Batter:

1. Separate eggs yolks from egg white and set aside.
2. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside.
3. In a large bowl if using a hand mixer, or in the bowl of an electric mixer fitted with the wire attachment, start by mixing on medium-high speed the egg yolks and 1/3 cup of sugar until light in color and smooth. Mix in the melted chocolate. Stop the mixer and scrape the sides of the bowl with a spatula, continue to mix until well combined.
4. Mix in the melted butter, coconut extract, cocoa powder, corn starch and salt.
5. Remove the bowl from the mixer, wash the wire attachment and dry it with a towel, reattach it to the mixer.
6. Add the remaining 6 egg whites and 1/4 cup of granulated sugar to the bowl and mix on high medium speed until light soft peaks start to form.
7. Using a spatula, gently fold the egg whites mixture into the chocolate batter until fully combined.
8. Pour the batter into the pan over the coconut balls.
9. Bake it for 30-40 minutes. Do not over bake.
10. Remove from oven and let it cool at room temperature.

Toppings:

1. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and pour on top of the cake. Garnish with almonds and coconut flakes.
2. Refrigerate for one hour before serving for the chocolate to settle.