β 60 grams of roasted peanuts
β 150 grams of chocolate (for melting)
Instructions:
1. Preheat your oven to 180 degrees Celsius.
2. In a bowl, beat the eggs with a pinch of salt until fluffy.
3. Gradually add 100 grams of sugar while continuing to beat until well incorporated.
4. Sift in the flour, cocoa, and cornstarch, and gently fold into the egg mixture until combined.
5. Pour the batter into a greased 18 cm cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the syrup by melting 30 grams of butter with 100 grams of sugar in a saucepan. Once melted, stir in 100 ml of warm cream until smooth. Let it cool down.
7. In a separate bowl, mix together the ricotta cheese and powdered sugar until smooth.
8. In another bowl, whip the whipping cream until stiff peaks form.
9. Melt 80 grams of chocolate and let it cool slightly.
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