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Cooking
Simple Chocolate Cake
· 6 servings
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.
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.
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.
Baking and cooling
Pour this mixture into the tin with the biscuit base and bake at 180°C for 30 minutes. Then remove from the oven, let it cool, and put it in the fridge.
Second layer
Melt the chocolate again in a bain-marie, this time with cream. Once the chocolate has melted and combined with the cream, take it off the heat and let it cool again.
Decorating
Pour the cooled chocolate over the cold cake and decorate with, for example, crumbled digestive-style biscuits or crushed cocoa beans.