600 g of fresh ricotta cheese
150 g of almond paste
100 g of chopped hazelnut
2 eggs
150 g of dark chocolate bar
16 champagne biscuits
liquor
600 g of fresh ricotta cheese
150 g of almond paste
100 g of chopped hazelnut
2 eggs
150 g of dark chocolate bar
16 champagne biscuits
liquor
Mash the ricotta with a fork and strain through a sieve
Add the almond paste and, gradually, 6 tablespoons of liquor to taste
Divide the mixture into two parts
Add 100 g of grated dark chocolate to the first part and the remaining pieces cut into small pieces
Add the egg yolks, one at a time, to the reserved second half
Moisten the bottom and sides of the mold with liquor
Layer a cream of eggs, followed by one of chocolate-soaked biscuits and then one of chocolate creme
Repeat the layers, ending with a layer of biscuits
Refrigerate for 4 hours
When serving, you can decorate with whipped cream if desired
