2 cups of fine milled biscuits processed into crumbs
1/2 cup of melted butter
Filling
1 cup of sugar
1/4 cup of unsweetened cocoa powder
2 teaspoons of vanilla extract
350g ricotta cheese
3 eggs
Covering
1/3 cup of heavy cream
1 cup of shredded coconut
1/2 teaspoon of vanilla extract
2 tablespoons of butter
2 tablespoons of all-purpose flour or semolina
2 egg yolks
Aid
Mold with a diameter of 22 cm
2 cups of fine milled biscuits processed into crumbs
1/2 cup of melted butter
Filling
1 cup of sugar
1/4 cup of unsweetened cocoa powder
2 teaspoons of vanilla extract
350g ricotta cheese
3 eggs
Covering
1/3 cup of heavy cream
1 cup of shredded coconut
1/2 teaspoon of vanilla extract
2 tablespoons of butter
2 tablespoons of all-purpose flour or semolina
2 egg yolks
Aid
Mold with a diameter of 22 cm
Bake the oven to medium temperature
Mix well the crushed biscuits and melted butter, and line the mold with this mixture pressing it down with your fingers
Assemble for about 10 minutes
Remove and reduce the oven temperature to low
Filling
Beat the ricotta cheese, adding the sugar and cocoa powder mixed with the chocolate, until you get a cream
Add the vanilla extract and eggs one at a time
Fill the cake and bake until it comes out dry when inserting a toothpick (about 1 hour)
Covering
In a pan, bring the butter, heavy cream, sugar, and egg yolks to a boil over low heat, stirring constantly, until they thicken
Remove from the heat, add the vanilla extract and shredded coconut, and let it cool
Place the covering over the filling
Leave the cake in the refrigerator for about 3 hours
Unmold and serve.
