Dessert - Torta Mimosa al Cioccolato

By SallySmo

1 Torta Margherita
250 g. ricotta
100 g. Powdered sugar
200 g. Fondue chocolate
2 egg yolks
4 T Maraschino
1 T. Cocco powder

Ingredients

• 1 Torta Margherita
• 250 g. ricotta
• 100 g. Powdered sugar
• 200 g. Fondue chocolate
• 2 egg yolks
• 4 T Maraschino
• 1 T. Cocco powder

Preparation

Step 1

First cut the tort into 3 layers of equal height before preparing the mixture. Melt the chocolate for fondue either in a double broiler or in the microwave and let it cool then add in the egg yolks.

In a bowl with a hand mixer (or wooden spoon) mix in the sugar, ricotta and add in the melted chocolate and stir together well. When mixed together sit aside until room temperature. Put the tort on a large cake plate. Take one slice of the tort and brush the top with 2 T of Maraschino then spread evenly half of the chocolate mixture. Take the second tort and continue the same process with the Maraschino as above then place the second layer on top of the first. Take the remaining chocolate and spread over the entire cake making sure to coat the cake evenly.

Cut the third slice of the tort into small cubes and then layer on top of the cake over the chocolate. Arrange nicely to create a flower appearance. Sprinkle the cake with the cocco powder and put in the refrigerator for 1 hour. Serve at room temperature.