METHOD

Butter the bottom of the slow cooker and cover it with baking paper.

Melt the butter with the chocolate in a saucepan.

Mix well, then add 80 g sugar, 2 whole eggs and finally the flour.

Stir in the crushed pecans.

Pour the chocolate mixture into the pan.

Mix the ricotta with the last remaining egg and 40 g sugar.

Pour the ricotta mixture over the chocolate mixture and make marbling marks with a knife.

Close the slow cooker and start cooking.

At the end of the cooking time, remove the slow cooker from its support and leave to cool without the lid.