The day before you start to make the cake, heat on low heat 400 ml of cream and 300 g of chocolate. Stir until chocolate melts and get a smooth cream. You can also do this in a microwave oven. Cool the cream and store it in the refrigerator.

For the base, crisp bishkoti. In a non-stick coating, melt the oil with 200 grams of chocolate. Again you can do this in a microwave oven at a low temperature. Pour the mixture into the bishkot. Stir with a spoon to evenly distribute chocolate anywhere.

Cover the cake dish with baking paper. Put a ring for a cake. It is good to paint his walls with acetate paper so that you can then unpack the cake without problems. Pour the biscotti crumbs and squeeze them with your fingers or spoon. You need to get a solid foundation.

In the agitator bowl, mix the mascarpone, ricotta, sugar and vanilla. Do not use a mixer so that the cream does not dissolve at high revs.

Remove the chocolate cream from the refrigerator and blow it with a mixer until thick. On bishkotata spoon with spoon here and there piles of white cream and here – there piles of chocolate.

Place raspberries between them. Do not aim to be level and tidy. It is a real beauty to cut each piece differently. Smooth with a spatula by gently wetting it. Put the cake in the fridge for 2 hours. Make the glaze warm with a low heat of 100 ml of cream and 100 g of chocolate. Stir in a smooth cream.

Needless to say, this can be done in a microwave oven. Remove the cake from the refrigerator and remove the ring and acetate paper. Cover the cake with glaze and decorate as desired. Enjoy!

The cake you see is 20 cm in size. I made it with half the quantities of the products. I can certainly say that it is enough for 16 servings. Tasteful to taste, a small piece is enough to fascinate you completely. The recipe that I’ve written is for a large cake of size 26 or 28 cm.

It is extremely delicious, I strongly recommend it, especially for special occasions. For bishkooty it is good to use savoyards and cream to be milk. I would not recommend a simple curd instead of ricotta, nor would I replace the raspberries with another fruit.

I think they best match the taste of chocolate and mascarpone. If you can not find fresh raspberries, without hesitation use frozen. It also works well with them. Do not thaw them, just sprinkle them as they are frozen. The base of the cake is very stiff after being in the refrigerator.

Chocolate and butter turn into real stone! To avoid cuts, leave the cake at room temperature for 1 hour. Do not worry, integrity and appearance will not suffer. Always cut with a hot dry knife. Once you cut the first piece, you can easily remove the baking paper. Once again, be sweet to you!