Cold cake with ricotta and chocolate



200g Shortbreads "Gastone Lago”

100g butter

500g fresh ricotta

100g sugar

100g fresh ricotta


Chop the shortbreads and melt the butter in a double boiler.
Add the melted butter to biscuits and formed into the pan the base of the cold cake.
Operate the ricotta with the sugar and add the flaked chocolate, preserve a little of it for decoration.
Add the cream to the base of biscuits, garnish with the remaining chocolate and leave in the refrigerator a few hours.