📋 Ingredients:
4 eggs
A pinch of salt
1 teaspoon of vanilla sugar
70 g of sugar
100 g of flour
30 g of bitter cocoa
20 g of corn starch
Preparation:
Preparation of the chocolate base:
Start by beating the eggs with sugar, a pinch of salt and vanilla sugar until the mixture is frothy.
Add flour, bitter cocoa and corn starch, mixing well to avoid lumps.
Pour the mixture into a mold (about 22-24 cm in diameter) and bake in a preheated oven at 180°C for 15-20 minutes. Do the toothpick test!
Chocolate cream preparation:
In a saucepan, mix 40 g of sugar, 30 g of bitter cocoa, 20 g of corn starch and 350 ml of milk.
Cook over low heat, stirring constantly until the cream thickens.
Add 80 g of dark chocolate and stir until it melts completely. Leave to cool.
Ricotta cream preparation:
In a bowl, mix 100 g of ricotta, 80 g of condensed milk, 150 ml of whipped cream and 20 g of bitter cocoa until you obtain a smooth and velvety cream.
Assembling the cake:
When the chocolate base is cold, cut it in half.
Spread the chocolate cream and the ricotta cream between the two cake layers, distributing them evenly.
Finishing and decoration:
Melt 150 g of dark chocolate with a tablespoon of vegetable oil and pour it over the cake, creating a shiny coating.
Add 20 g of chopped peanuts for a crunchy and delicious touch!
Refrigerate for at least 1 hour to allow the dessert to firm up.
💡 Tips:
Flavoring: You can add a pinch of cinnamon to the ricotta cream for a spicy touch!
Chocolate sauce: If you want, accompany the dessert with a hot chocolate sauce to make it even more irresistible!
Preparation time: 45 minutes
Cooling time: 1 hour
Serves: 8-10 people
