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