Ingredients for 6/8 people

• 150 g Cantuccini Toscani PGI
• 50 g Butter
• 1 Egg white
• 150 g Dark chocolate
• 80 g Granulated sugar
• 2 Whole eggs
• 250 g Mascarpone
• 80 g Sheep’s ricotta
• 200 g Cream cheese
• 75 ml Fresh liquid cream
• 2 tablespoons unsweetened cocoa powder
• A pinch of fine salt

Recipe

First, blend the Cantucci Toscani PGI, then mix it with melted butter and unwhisked egg white. Pour the mixture into a springform tin lined with baking paper. Press it down with the bottom of a glass and chill in the fridge for ten minutes. 

Meanwhile, in a bowl, combine the cheeses with the sugar, eggs, cocoa powder, salt, and melted dark chocolate in a bain-marie. Then add the liquid cream and mix well. Finally, pour the cream over the Cantucci Toscani PGI base in the tin. 

Bake in a preheated oven at 170°C for one hour, then serve chilled.