SERVES: 4-6
PREPARATION TIME: 25 Mins
INGREDIENTS:
For the crust:
250g Bonomi Amaretti biscuits
75g butter
For the cream:
200g dark chocolate, melted, plus extra to drizzle
100g fresh ricotta cheese
2 eggs, separated
80g sugar
Cold coffee, use Caffe Camardo Espresso Crema Red
Chocolate shavings, to taste
Hazelnuts, finely chopped
- Grease a 22cm round base springform pan. Line base and side with baking paper.
- Process biscuits in a food processor until finely chopped. Add the melted butter and mix until well combined. Press mixture firmly over base of the prepared cake tin. Place in the fridge to chill until required.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water, make sure the bowl doesn't touch the water and stir for 5 minutes or until melted.
- Use an electric beater to whisk egg whites in a clean dry bowl until soft peaks form.
- In another bowl, beat together the egg yolks and sugar with an electric beater until light and creamy. Add ricotta and beat until well combined. Use a metal spoon to fold in the melted chocolate and the cold coffee, mix well.
- Fold in the stiff egg whites and chocolate shavings.
- Pour the mixture on to the biscuit base. Cover and place in fridge for 3 hours to chill.
- Just before serving, top with chopped hazelnuts and drizzle with extra melted chocolate.
Buon Appetito!
