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Ingredients:
Ingredients for the sponge cake
- 400 g of ground, easily digestible biscuits
- 75 g butter
ingredients for the filling
- 800 g full-fat cottage cheese
- 4 tablespoons powdered sugar
- 100 g dark chocolate
- 300 g milk chocolate
Ingredients:
- 400 g of ground, easily digestible biscuits
- 75 g butter
- 800 g full-fat cottage cheese
- 4 tablespoons powdered sugar
- 100 g dark chocolate
- 300 g milk chocolate
Instructions:
1
To make the dough, grind 400g of ground, easily digestible biscuits and add 75g of melted butter. Mix everything finely and press against the base of the cake tin.
2
For the filling, mix 800g of full-fat cottage cheese (pasirano) with 4 tablespoons of caster sugar.
3
Melt 100g dark chocolate and 300g milk chocolate over steam. Cool a little, saving ¼ of the chocolate for later.
4
Place ¾ of the chocolate in a stand mixer and add the cottage cheese a tablespoon at a time, so that it doesn''t form lumps. Pour the chocolate-cream mixture on the cookie base, flatten and refrigerate for a few hours.
5
For the topping, pour ¼ of the melted chocolate over the hardened curd.
6
Melt 100g of white chocolate and draw horizontal parallel lines, take a toothpick and lightly tap the white lines at right angles with the toothpick to make a chessboard.
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