Cold cake with ricotta and chocolate
200g Shortbreads "Gastone Lago”
500g fresh ricotta
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.