Milk Bread Crumbs
2 cups (1 3/4 sticks) unsalted butter, softened
1/2 cup ricotta cheese, soft
3 tablespoons grated Parmesan cheese
Refrigerated Whipped Cream Filling
750g ricotta cheese
1 cup heavy cream, mixed with 1 tablespoon freshly squeezed lime juice
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
3 large eggs, separated
2 tablespoons unsweetened cocoa powder
200g semi-sweet chocolate chips, melted
For Decoration
1 cup refrigerated whipped cream, beaten well
Accessories
Cake Pan with 9-inch diameter opening
Frosting Bag
Milk Bread Crumbs
2 cups (1 3/4 sticks) unsalted butter, softened
1/2 cup ricotta cheese, soft
3 tablespoons grated Parmesan cheese
Refrigerated Whipped Cream Filling
750g ricotta cheese
1 cup heavy cream, mixed with 1 tablespoon freshly squeezed lime juice
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
3 large eggs, separated
2 tablespoons unsweetened cocoa powder
200g semi-sweet chocolate chips, melted
For Decoration
1 cup refrigerated whipped cream, beaten well
Accessories
Cake Pan with 9-inch diameter opening
Frosting Bag
Milk Bread Crumbs
Preheat the oven to medium temperature
BREAK UP THE BREAD CRUMBS into fine crumbs and mix with butter and Parmesan cheese
Press the mixture firmly into the bottom of a cake pan, using your fingers
Refrigerate for later use
Refrigerated Whipped Cream Filling
In a separate bowl, beat the ricotta cheese, heavy cream, lime juice, Parmesan cheese, and flour until smooth
One by one, add the egg yolks to the mixture, beating well after each addition
In another bowl, beat the egg whites until stiff peaks form
Gently fold the whipped cream into the ricotta mixture
Add the unsweetened cocoa powder, mixing well
Pour the batter into the cake pan and smooth the top
Dollop the melted chocolate over the surface to marble it
Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean
Let cool before removing from pan and decorating with whipped cream
Refrigerate until ready to serve.
