PREPARATION TIME: 25 Mins
For the crust:
150g Doria Novellini biscuits
For the cream:
180g dark chocolate
100g ricotta cheese
cold coffee (Use Caffe Camardo Espresso Oro 100% Arabica coffee half cup of espresso)
chocolate shavings (to taste)
PREPARATION OF THE CRUST:
Finely crumble the biscuits to a flour-like texture then add the melted butter. Mix well and place the mixture on the bottom of the cake tin, taking care to press well.
PREPARATION OF THE CREAM:
Beat the egg yolks with sugar and then add the ricotta.
When this mixture is blended add the melted chocolate and the cold coffee.
Add the stiff egg-whites and the chocolate shavings.
Pour the cream over the cooled crust and put in fridge for 3 hours.
Just before serving, add the chopped hazelnuts.