2 cups of semisweet chocolate, chopped (320g)
1 tablespoon of unflavored gelatin, white
1/3 cup of water (80ml)
1 cup of creamy ricotta cheese (250g)
2 tablespoons of lemon juice
1/3 cup of all-purpose flour (60g)
For the topping
2 tablespoons of butter
1/4 cup of all-purpose flour (45g)
6 slices of bread, cut into small pieces
2 cups of semisweet chocolate, chopped (320g)
1 tablespoon of unflavored gelatin, white
1/3 cup of water (80ml)
1 cup of creamy ricotta cheese (250g)
2 tablespoons of lemon juice
1/3 cup of all-purpose flour (60g)
For the topping
2 tablespoons of butter
1/4 cup of all-purpose flour (45g)
6 slices of bread, cut into small pieces
Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water, without letting the bottom touch the water
Stir gently until melted
Slowly spread the melted chocolate over the bottom and sides of a round 25cm-diameter cake pan with a removable bottom
Let it cool in the refrigerator for 10 minutes or until starting to set
If necessary, make adjustments by spreading more chocolate on the inside of the cake pan so that the entire surface is well covered
Keep it refrigerated until ready to use
In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for a few minutes
Heat over high heat in a bain-marie and stir until dissolved. Reserve
In a medium-sized bowl, mix together the ricotta cheese, lemon juice, and flour
Add the reserved gelatin and mix well
Pour into the prepared cake pan
Let it chill for about 4 hours or until firm
Prepare the topping: in a medium-sized frying pan, combine the butter and flour
Heat over high heat, stirring constantly until caramelized
Add the bread and mix well
Remove from heat and reserve
When the cake is firm, release it with gentle taps on the bottom of the cake pan
Spread the topping just before serving
260 calories per serving
