After a month, after the storm, back to writing about food. The commitments we unfortunately do not have permission to do so often in the latter period, but we continued to cook and eat, so there are many recipes that we will propose backward in these next days.
let's start with this cheese-chocolate cake, made by an insert and a little sprout 'revisited by us. If you do not like the dark chocolate did not try it, because it is quite bitter. 
Ingredients 300 g ricotta 300 g greek yoghurt
150 g
dark chocolate 80 g butter 200 g of dry biscuits
100g sugar 3 eggs
30 g unsweetened cocoa powder
Preparation Chop the biscuits and mix with butter melted in a water bath. Spread this mixture into a springform pan (26 cm in diameter). Pressed and let rest in refrigerator for at least 20 minutes. Meanwhile
merge the chocolate in a bain marie. Separate the yolks from the whites and worked first with the sugar. Beat the egg whites with a pinch of salt. The mixture of egg yolks, add the ricotta, yogurt, melted chocolate, cocoa, and finally the egg whites until stiff.
Pour over the biscuit base of this mixture and bake at 160 ° C for 30 min. When cooked allow to cool and keep in the refrigerator for a couple of hours before serving.
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