Chocolate Ricotta Cake

Preparation

1. STEP 1 OF 9

   Finely chop the biscuits and divide the result equally into two bowls

2. STEP 2 OF 9

   In the first bowl, place 2 tablespoons of sugar, the dark chocolate (minus a piece for the final decoration), and the butter melted in a bain-marie, then mix everything with a wooden spoon

3. STEP 3 OF 9

   Spread the mixture obtained on the bottom of a 24 cm diameter springform pan

4. STEP 4 OF 9

   Press the mixture well and level the surface to form a compact layer

5. STEP 5 OF 9

   Place the pan in the refrigerator

6. STEP 6 OF 9

   Sift the ricotta and put it in the second bowl with the crumbled biscuits, add the milk chocolate melted in a bain-marie, the rest of the sugar, the lightly beaten eggs, the chopped almond paste, the rum, and the cream, and mix until you have a homogeneous mixture

7. STEP 7 OF 9

   At this point, remove the pan from the refrigerator and spread the second mixture over the already slightly hardened layer, pressing it well and leveling it on the surface

8. STEP 8 OF 9

   Put the cake back in the refrigerator and let it rest for at least a couple of hours so that it hardens

9. STEP 9 OF 9

   After the indicated time, release the edge of the pan and transfer the cake to a serving plate, decorate the surface with the remaining grated dark chocolate

Suggestions

• Oven

• Blender

• Springform Pan

General Information

Analysis

Macronutrients (100 gr)