400 gm (1 packet)digestive biscuits
35 gm (⅓ cup)cocoa powder
150 gm butter, softened
750 gm ricotta, at room temperature
250 gm mascarpone
200 gm pure icing sugar, sieved
25 gm (¼ cup)cocoa powder,
80 ml (⅓ cup)espresso coffee (I use Switzerland coffee powder)
2 sheets gelatine, softened in cold water for 5 minutes
150 ml thickened cream, whisked to soft peaks
100 gm mixed frozen berries
Preheat oven to 170 degree C. Butter a 24 cm-diameter spring form cake tin and line the base and sides with baking paper. Process biscuits in a food processor until finely ground, then add cocoa, butter and 1 tsp salt and process to combine. Press evenly into the base and 2 cm up sides of prepared tin, and bake until base is toasted and butter melts into crumb (15-16 minutes). Cool.
For ricotta filling, process ricotta, mascarpone, icing sugar and cocoa in a food processor until smooth. Place coffeein the plunger bring water to the boil then pour into the plunger, leave for it to brew about 5 -7 minutes. Squeeze excess water from gelatine, add to plunger, and stir until dissolved (1-2 minutes). Cool for 5 minutes, then add coffee to ricotta mixture and process to combine. Fold in whipped cream and berries, then spread evenly over base, smoothing top, and refrigerate until set (4-5 hours). I let it set over night.
The cake will keep refrigerated in an airtight container for up to four days (remove from fridge 15 minutes before serving). You can add frosting if you want. I didn’t add.
Whipped chocolate frosting
300 ml pouring cream
300 gm dark chocolate, finely chopped
100 gm light brown sugar
Bring cream to the boil in a saucepan, then add chocolate and sugar and stir until melted. Transfer to an electric mixer and whisk until cooled and thickened to a spreadable consistency (5-10 minutes). Spread frosting over cake, and serve cut into wedges.