At a glance
You're building layers of chocolate bliss here—a crispy biscuit base, a silky ricotta-chocolate filling, and a shiny chocolate ganache top. The main time commitment is the cooling periods between layers, but the hands-on work is straightforward: you're mostly mixing, melting, and pouring. This decadent treat takes about 85 minutes total, so plan ahead for fridge time.
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Making the base
Crush or blitz the baby biscuits into crumbs and mix with the melted butter. Press firmly into a tin lined with baking paper and bake for about 10 minutes at 160°C.
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Whipping the cream
Make sure all the ingredients are at room temperature. Put the ricotta, mascarpone and egg yolk into a large bowl and whisk briefly until well combined.
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First layer
Melt the chocolate (I used 56%) together with the butter over a bain-marie, then remove from the heat and stir well. Once the chocolate has cooled, pour it into the bowl with the other ingredients and whisk again until everything is fully combined.
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How it went
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