Simple Chocolate Cake
·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.
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.
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 over the biscuit base in the tin and bake at 180 degrees for 30 minutes. Take it out of the oven, let it cool, then transfer it to 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 chilled cake and decorate, for example, with crumbled Bebe biscuits or crushed cocoa beans.
