Blueberry Ricotta Butter Cake with Chocolate Ganache

This is a rather dense slice, great for afternoon tea or morning tea, it's not extremely sweet.  A couple of weeks ago, I made some blueberry butter cream, and I had some left over, about a cup, that's stored away in the freezer.

Cake:

1 cup blueberry butter cream (it's sweet enough and there's no extra sugar in the cake)
2 large eggs
100g ricotta cheese
200g self raising flour
200ml milk

Ganache
80g Dark Chocolate - 70% cocoa
120ml thickened cream

The whole thing is rather easy.  Warm up the butter cream a little, so it will soften up, beat up the eggs with the butter cream, mix in milk and sift in flour. Fold in the ricotta cheese.  I put it in a greased square tin, because I want to make slices. Bake in 190C oven for around 30-40 minutes or until skewer comes out clean.
To make ganache, I simple just bring the cream to a slow boil and pour over cut up chocolate chunks.  Once smooth, pour over the cooled cake.

Cut into slices, and enjoy with coffee or tea.