Chocolate Squares

Preheat the oven to 325°F (moderate) while you prepare the recipe

Grease a 20x30 cm baking dish

Melt the chocolate in a double boiler with the butter or margarine

Let it cool and set aside

Beat the ricotta with 1/4 cup of sugar in a mixer until smooth

Add 1 egg, 1 tablespoon of flour, lemon zest, and 1/2 teaspoon of vanilla extract, beating continuously

Place the mixture in the prepared baking dish

In another bowl, beat the remaining 2 eggs until frothy and pale

Add the remaining 3/4 cup of sugar, beating until stiff

Now add the farina, yeast, and chocolate mixture, stirring gently

Fold in the chopped nuts or hazelnuts, arranging the mixture in a swirly pattern on top of the ricotta mixture

Use a knife to create swirls for a marbled effect

Bake at 325°F (moderate) for 30-35 minutes or until a toothpick comes out clean

Let it cool and cut into squares

Cover and refrigerate on a plate until serving time

You should get 32 chocolate squares.