At a glance
This chocolate cake is a decadent multi-layer dessert featuring a crispy biscuit base, a creamy ricotta-mascarpone chocolate filling, and a silky chocolate ganache top. The trickiest part is using the bain-marie technique twice to melt chocolate properly and making sure ingredients are at room temperature before combining. You'll need about 25 minutes of prep and 90 minutes total (including cooling and chilling time), so plan ahead for this impressive treat.
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Making the base
Grind the Bebe biscuits (or crush them finely) and mix with the melted butter. Press the mixture into a baking tin lined with parchment paper and bake for about 10 minutes at 160 degrees.
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Whipping the filling
Make sure all the ingredients are at room temperature. Put the ricotta, mascarpone and egg yolk into a tall bowl and whisk briefly until everything combines nicely.
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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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