Chocolate ricotta pie
Instructions
Finely chopped cookies and split the proceeds equally into two bowls.
In the first place 2 tablespoons sugar, dark chocolate (less a small piece that will serve for the final decoration) and butter facts melt in a Bain-Marie and mix with a wooden spoon.
Spread the mixture on the bottom of a baking pan with removable rim, 24 cm in diameter.
Press well the mixture and livellatene the surface to form a compact layer.
Put the Pan in the refrigerator.
Pass through a sieve the ricotta and put it in the second Bowl with the crushed biscuits, add the milk chocolate melted in a water bath, the rest of the sugar, beaten eggs, shredded almonds paste, rum and cream and stir until you get a homogeneous mixture.
At this point, remove the Pan from the refrigerator and spread on the couch already slightly hardened second compound, pressing it well and levelling the surface.
Put the cake in the refrigerator and let it stand for a few hours at least, so that it hardens.
Spent the time indicated, release the edge of the Pan and transfer the cake to a serving dish and decorate with the remaining grated chocolate, and serve.
Ingredients and dosing for 6 persons
- 400 g of digestive biscuits
- 200 g of chocolate
- 200 g of milk chocolate
- 120 g of almond paste
- 650 g of roman ricotta
- 160 g of sugar
- 4 eggs
- 1/2 cup of cream
- 1 dram of rum
- 70 g of butter