Chocolate Ricotta Cake
Description
The recipe won't take much time. Line a pie pan with parchment paper and spray with oil. Break 360 g of chocolate into pieces. Place the chocolate in a heatproof bowl over a saucepan of boiling water. Cook, stirring, until the chocolate melts, for 8 to 10 minutes. In a food processor, beat ricotta for about 1 minute, scraping down the sides of the bowl. Add the warm chocolate and blend until smooth. In a large bowl, whip the cream. Fold the whipped cream into the chocolate mixture. Spread half of the wafers into the pan. Add half of the chocolate mixture. Top with the remaining wafers, then the rest of the chocolate mixture. Cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days. Before serving, remove the pie from the pan and peel off the parchment paper. Grate the remaining 60 g of chocolate and sprinkle over the pie. Using a knife dipped in hot water, cut the cake into 10 slices and serve chilled.