2 cups of all-purpose flour, crumbled
1/2 cup of unsalted butter or margarine, melted
750 g of ricotta cheese
1 cup of sugar
3 eggs
2 tablespoons of vanilla extract
For the topping:
180 g of semisweet chocolate
3 tablespoons of unsalted butter or margarine
2 cups of all-purpose flour, crumbled
1/2 cup of unsalted butter or margarine, melted
750 g of ricotta cheese
1 cup of sugar
3 eggs
2 tablespoons of vanilla extract
For the topping:
180 g of semisweet chocolate
3 tablespoons of unsalted butter or margarine
Preheat the oven to moderate temperature (170°F)
In a bowl, mix together the crumbled flour and melted butter or margarine
Spread and flatten the dough at the bottom of a 9-inch springform pan
Add ricotta cheese to a blender, along with sugar and eggs, and vanilla extract
Blend until smooth
Pour into the prepared pan, spreading on top of the dough, and bake for 1 hour to 1 hour and 30 minutes
Turn off the oven and let the cake cool, with the oven door open
When cooled, remove the springform ring
Melt the chocolate with butter or margarine and decorate the surface.
