2 cups of graham cracker crumbs or chocolate sandwich cookies, crushed or processed in a blender
1/2 cup of melted butter or margarine
3 tablespoons of grated Parmesan cheese
750g ricotta or Minas cheese, unsalted and at room temperature
1 cup of buttermilk
azedo with 1 tablespoon of lemon juice
1 cup of all-purpose flour
3 large egg yolks, separated
2 tablespoons of cocoa powder
180g semisweet chocolate melted
1 cup of whipped cream
2 cups of graham cracker crumbs or chocolate sandwich cookies, crushed or processed in a blender
1/2 cup of melted butter or margarine
3 tablespoons of grated Parmesan cheese
750g ricotta or Minas cheese, unsalted and at room temperature
1 cup of buttermilk
azedo with 1 tablespoon of lemon juice
1 cup of all-purpose flour
3 large egg yolks, separated
2 tablespoons of cocoa powder
180g semisweet chocolate melted
1 cup of whipped cream
Mix well the crushed cookies with the melted butter or margarine and Parmesan cheese
Spread and flatten at the bottom of a 22cm diameter opening mold
Cool in the refrigerator during the preparation of the filling
Heat the oven to moderate temperature (170°C)
In a bowl, beat well the ricotta or Minas cheese, buttermilk azedo, Parmesan cheese, and flour
Add the egg yolks one by one, beating well after each addition
Separately, whip the egg whites until stiff and add carefully to the cheese mixture
Combine the cocoa powder and fold into the cheese mixture with care
Pour the mixture into a prepared mold lined with cookie crumbs
Douse with melted chocolate and chilled
Then, pass a fork in zigzag motion to marble the cream
If preferred, simply combine the chocolate with the cheese cream, mixing carefully
Bake for 1 hour and 40 minutes or until, when inserting a knife into the center of the cake, it comes out clean
Turn off the oven and let cool in there itself, with the door open
After cooling, remove the mold ring
Beat the whipped cream to stiff peaks and garnish the cake with a piping bag
Cool in the refrigerator until serving time.
