1 1/2 cups of biscuit crumbs or passed through a liquidizer
1/2 cup of melted butter or margarine
1 cup of dark chocolate chips
200g ricotta cheese
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
2 egg yolks
1 cup of whipped cream or 2 cups of prepared chantilly
2 egg whites
1/4 cup of powdered sugar
1 1/2 cups of biscuit crumbs or passed through a liquidizer
1/2 cup of melted butter or margarine
1 cup of dark chocolate chips
200g ricotta cheese
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
2 egg yolks
1 cup of whipped cream or 2 cups of prepared chantilly
2 egg whites
1/4 cup of powdered sugar
Mix the biscuit crumbs with the melted butter or margarine
Press into a 22cm opening mold
Refrigerate
Melt the chocolate in a bain-marie
Let it cool slightly
Beat the ricotta cheese with 1/2 cup of powdered sugar, vanilla extract, and salt; add the egg yolks one at a time, beating well
Add the melted chocolate and refrigerate until firm
Beat well
Add the whipped cream
Beat the egg whites in snow
Slowly add 1/4 cup of powdered sugar, beating to obtain the meringue point
Add to the chocolate mixture
Place in the prepared mold
Refrigerate until chilled
Remove from the freezer 10 minutes before serving
If you want to further enhance the flavor of your cake, add 1/3 cup of crystallized fruit pieces to the ricotta cheese.
