1 cup of crushed chocolate biscuits (170g)
4 tablespoons of melted butter or margarine
1/2 kg of fresh ricotta cheese passed through a sieve
1 cup of all-purpose flour
3 eggs at room temperature
1 1/2 teaspoons of vanilla extract
200 grams of bittersweet chocolate, melted and cooled
1 cup of natural yogurt
Chocolate glaze:
90 grams of bittersweet chocolate
2 tablespoons of melted butter or margarine
1 tablespoon of Karo
1 cup of crushed chocolate biscuits (170g)
4 tablespoons of melted butter or margarine
1/2 kg of fresh ricotta cheese passed through a sieve
1 cup of all-purpose flour
3 eggs at room temperature
1 1/2 teaspoons of vanilla extract
200 grams of bittersweet chocolate, melted and cooled
1 cup of natural yogurt
Chocolate glaze:
90 grams of bittersweet chocolate
2 tablespoons of melted butter or margarine
1 tablespoon of Karo
To make the cake, mix the crushed biscuits with the melted butter until well combined
Press the mixture into the bottom of a 20cm-diameter greased and floured cake pan
Refrigerate
In a bowl, beat the ricotta cheese and flour until smooth
Add the eggs and vanilla extract, and mix again
Add the chocolate and yogurt, and mix well
Pour the mixture into the prepared cake pan
Place an asbestos sheet with water in the lower half of the oven preheated to a low heat (150°C)
Put the ricotta cake on the middle rack
Bake for 50-60 minutes or until the cake is slightly detached from the sides (do not open the oven door while the cake bakes)
Turn off the oven and let the cake cool in the oven with the door ajar
Prepare the glaze: melt the chocolate with the butter and Karo, stirring until the chocolate and butter are melted
Let it cool slightly
Place the cake on a plate
Spread the glaze over the top and make a design with the back of a spoon
Refrigerate for several hours or overnight
Serve 16 pieces.
