3 cups cooled ricotta cheese
2 brown sugar
1/3 cup water
1 egg white
1/2 teaspoon vanilla extract
2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C).
In a large sauce bowl, whisk together ricotta and brown sugar; set aside. In a separate bowl, combine water, egg white, and vanilla extract.
In a third sauce bowl, combine milk and cocoa. Pour this over ricotta mixture, stirring in 3 tablespoons milk/cocoa mixture.
Transfer to a 1 cup cake pan lined with parchment paper, and refrigerate until set.