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Ingredientes
- 185 gm chocolate ripple biscuits
- 90 gm butter
- 625 gm ricotta cheese
- 1 c. icing sugar
- 1 tsp vanilla essence
- 1/4 c. creme de cacao
- 70 gm dark chocolate
- 1/2 c. glace fruit
- 1/2 c. cream
- 50 gm dark chocolate
Direcciones
- Crush chocolate biscuits finely and mix with melted butter. Press into the base of a 20cm springform pan. Chill.
- Grate chocolate.
- Dice fruit.
- Combine ingredients for filling in a bowl and beat till smooth and fluffy. Spoon the filling into the cake tin and smooth over top. Chill for 5-6 hrs or possibly overnight.
- Unmould and decorate with whipped cream and grated chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 866 | |
| Calories from Fat 463 | 53% |
| Total Fat 52.09g | 65% |
| Saturated Fat 31.53g | 126% |
| Trans Fat 0.03g | |
| Cholesterol 134mg | 45% |
| Sodium 500mg | 21% |
| Potassium 478mg | 14% |
| Total Carbs 75.56g | 20% |
| Dietary Fiber 3.2g | 11% |
| Sugars 29.68g | 20% |
| Protein 24.89g | 40% |
