2 cups of crackers, crushed or passed through a blender
1/2 cup of melted butter or margarine
350g of fresh queso fresco or ricotta, unsalted
1 cup of sugar
1/4 cup of cocoa powder
2 tablespoons of vanilla extract
3 eggs
For the topping:
2 tablespoons of melted butter or margarine
1/3 cup of heavy cream
2 tablespoons of sugar, confectioners' or regular
2 egg yolks or 1 whole egg
1/2 teaspoon of vanilla extract
1 cup of shredded coconut
2 cups of crackers, crushed or passed through a blender
1/2 cup of melted butter or margarine
350g of fresh queso fresco or ricotta, unsalted
1 cup of sugar
1/4 cup of cocoa powder
2 tablespoons of vanilla extract
3 eggs
For the topping:
2 tablespoons of melted butter or margarine
1/3 cup of heavy cream
2 tablespoons of sugar, confectioners' or regular
2 egg yolks or 1 whole egg
1/2 teaspoon of vanilla extract
1 cup of shredded coconut
Preheat the oven to moderate temperature (170°)
In a bowl, combine the crushed crackers and melted butter or margarine, mixing well
Grease the bottom and sides of a 9-inch springform pan
Bake for 10 minutes
Reduce the oven temperature to 150°
In a large bowl, beat the queso fresco or ricotta, adding sugar, cocoa powder, and chocolate chips gradually until smooth
Add vanilla extract and eggs one at a time, beating well
Spread this mixture over the cake batter passed through the blender
Bake for about an hour or until a knife inserted in the center comes out clean
Let it cool
For the topping: In a small saucepan over low heat, combine melted butter or margarine, heavy cream, sugar, and vanilla extract
Stir constantly until thickened
Remove from heat and stir in shredded coconut
Let it cool
Spread the topping over the cake and refrigerate for at least 3 hours before serving
Release the cake sides with a knife before removing the springform pan.
