Method

• 1.
  Whiz the ricotta, orange zest and juice, and caster sugar in a small food processor until very smooth. Line a fine sieve with muslin or a clean Chux and set over a bowl. Transfer ricotta mixture to the sieve, then cover and chill overnight to drain.

• 2.
  The next day, preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
• 3.
  Place butter, candied peel and 150g chocolate in a heatproof bowl set over a pan of gently simmering water (don't let the bowl touch the water), stirring to combine. Cool to room temperature.
• 4.
  Stir brown sugar, eggs, flour and baking powder into chocolate mixture, then pour into the prepared pan. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
• 5.
  Meanwhile, place the remaining 200g chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn't touch the water), stirring until smooth and melted. Set aside.
• 6.
  Turn the cake out onto a sheet of baking paper. Using a 5cm round pastry cutter, cut out 16 circles. Dip the base and sides of each circle in the melted chocolate, then place in the fridge for 10 minutes to set.
• 7.
  Pipe or spread half the cakes with the orange ricotta filling and sandwich with another cake circle. Garnish with candied orange zest and serve.