Torta morbida cioccolato e stracciatella senza forno!

250 g of dry chocolate biscuits
100 g of melted butter
400 g of ricotta
250 g of mascarpone
150 g of powdered sugar
100 g of flaked chocolate
150 g of melted chocolate

– Place the biscuits in a resealable bag and crumble them using a rolling pin. Pour them in a bowl together with the melted butter and pour half of the mixture in a second container.
– Place the contents of one of the two bowls in a round baking pan, flattening with a spoon and also forming high edges. Refrigerate for 30 minutes.
– Then mix ricotta, mascarpone and icing sugar by working the ingredients with an electric mixer. Then add the chocolate flakes turning with a spatula.
– Pour the melted chocolate into the center of the cake tin, then cover it with the stracciatella cream. Be careful not to mix the melted chocolate with the white cream.
– Finally, sprinkle the cake with what remains of the crumbled biscuits.

Video courtesy of De Gustibus