At a glance
We'll be making a biscuit base, a ricotta and mascarpone cream, and plenty of melted chocolate in two layers. The cake is briefly baked first, then needs time to cool and set in the fridge, which is the longest part of the whole process. The result is a dense, deeply chocolatey dessert that's well worth the wait.
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Making the base
Grind or crush the digestive-style biscuits and mix with the melted butter. Press into a tin lined with baking paper and bake for about 10 minutes at 160°C.
For this step
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Whisking the cream
Make sure all the ingredients are at room temperature. Put the ricotta, mascarpone and egg yolk into a fairly deep bowl and whisk briefly until nicely combined.
For this step
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First layer
Melt the chocolate (I used 56%) together with the butter in a bain-marie, then take it off the heat and stir. Once the chocolate has cooled, pour it into the bowl with the other ingredients and whisk again until everything is well combined.
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How it went
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