200 g cream crackers
'1/2 cup' unsalted butter at room temperature
'1 cup plus 2 tablespoons' all-purpose flour
150 g milk chocolate
2 tablespoons instant coffee powder
500 g fresh ricotta cheese
2 large eggs
1 tablespoon vanilla extract
2 egg whites
200 g cream crackers
'1/2 cup' unsalted butter at room temperature
'1 cup plus 2 tablespoons' all-purpose flour
150 g milk chocolate
2 tablespoons instant coffee powder
500 g fresh ricotta cheese
2 large eggs
1 tablespoon vanilla extract
2 egg whites
1
Preheat the oven to 180°C
Triture the cream crackers, add the butter and two tablespoons of all-purpose flour
Mix until a crumbly texture is achieved
Forge the bottom of a removable pan with a diameter of 22 cm and reserve
2
Melt the chocolate in a double boiler, then add the coffee powder and mix well
Beat the ricotta cheese with a fork, adding the remaining all-purpose flour, eggs, vanilla extract, and melted chocolate
Mix until smooth
3
Whip the egg whites until stiff peaks form and fold into the ricota mixture
With this filling, cover the cake base and bake in the oven for 35 minutes
Let it cool before serving.
