3️⃣Prepare the ricotta cream
Mix the ricotta with the icing sugar.
Gently fold in the whipped cream.
Chill.
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4️⃣Assembling the cake
Cut the biscuit into two discs.
Spread with caramel and ricotta cream.
Top with the second disc.
Melt 80g of chocolate and coat the entire cake.
Refrigerate for 15 minutes.
5️⃣Chocolate-peanut coating (Rocher effect)
Mix the crushed peanuts with
150g of melted chocolate and 1 tbsp of oil .
Pour the coating over the cooled cake to cover it completely.
Smooth lightly.
Refrigerate for at least 1 hour.
