Migliaccio al Cioccolato

1: In a pot, heat the milk and water.

2: Add the butter and let it melt.

3: Gradually sprinkle in the semolina while mixing with a whisk to prevent lumps.

4: Add cocoa powder and stir.

5: Cook the chocolate semolina for a few minutes, stirring continuously.

6: In a bowl, beat the eggs with sugar and the seeds from the vanilla pod using electric whisks.

7: Add the ricotta and mix well.

8: Incorporate the chocolate semolina mix into the ricotta mixture.

9: Pour the mixture into a buttered or oiled 24 cm cake tin and smooth the surface.

10: Bake in a preheated fan oven at 165° for about 1 hour until fully cooked.

11: Remove from the oven and allow to cool completely before removing from the tin.

12: Dust with cocoa powder before serving.