1 1/3 cups of graham cracker crumbs
3 tablespoons of sugar
3 tablespoons of melted chocolate
1/3 cup of unsalted butter or margarine, softened
For the first filling
400 grams of fresh ricotta cheese or cottage cheese
3/4 cup of granulated sugar
2 eggs
1 tablespoon of coffee or rum extract
1 teaspoon of vanilla extract
For the second filling
240 grams of sour cream
30 grams of semi-sweet chocolate, melted
For the third filling
1 1/2 tablespoons of instant coffee powder
2 tablespoons of hot water
120 grams of semi-sweet chocolate, melted
4 large eggs, separated
1/3 cup of granulated sugar
1 tablespoon of coffee or rum extract
1/2 teaspoon of vanilla extract
1/2 cup of heavy cream, whipped
1 1/3 cups of graham cracker crumbs
3 tablespoons of sugar
3 tablespoons of melted chocolate
1/3 cup of unsalted butter or margarine, softened
For the first filling
400 grams of fresh ricotta cheese or cottage cheese
3/4 cup of granulated sugar
2 eggs
1 tablespoon of coffee or rum extract
1 teaspoon of vanilla extract
For the second filling
240 grams of sour cream
30 grams of semi-sweet chocolate, melted
For the third filling
1 1/2 tablespoons of instant coffee powder
2 tablespoons of hot water
120 grams of semi-sweet chocolate, melted
4 large eggs, separated
1/3 cup of granulated sugar
1 tablespoon of coffee or rum extract
1/2 teaspoon of vanilla extract
1/2 cup of heavy cream, whipped
Microwave the graham cracker crumbs and mix with sugar, melted chocolate, and butter or margarine
Place the mixture in a 22 cm springform pan and bake for 10 minutes at moderate heat
Let cool while preparing the first filling: combine ricotta cheese or cottage cheese, granulated sugar, eggs, coffee or rum extract, and vanilla extract
Beat well
Pour the filling over the cooled cake layer
Bake in a moderate oven for about 30 minutes
Let cool for 10 minutes
Cover with sour cream and sprinkle with melted chocolate (second filling)
Refrigerate until firm
For the third filling: dissolve coffee powder in hot water, then add semi-sweet chocolate and whisk until smooth
Beat egg whites until stiff peaks form
Fold into the chocolate mixture
Pour over the cake layer and refrigerate until firm
To serve, release the springform pan sides, remove the outer ring, and place on a plate
Top with whipped cream
Serve 12 portions.
