Ingredients
250g chocolate biscuits ground into flour
2 tablespoons butter
A little water
Cream: 250g ricotta + 500g soft cottage cheese + 250g soft, skimmed cottage cheese + sweetener to taste
Raspberry layer: 300g frozen raspberries + 3 tablespoons cane sugar + 2-3 tablespoons pudding powder to thicken
Chocolate layer: 200 g milk chocolate + 50 ml milk
Fresh raspberries for decoration
preparation
Mix the cookies with butter and water. If the whole mass does not stick to itself, add a little water. Then we press the dough into the bottom of the cake pan (I use a classic size square pan). Melt frozen raspberries in a pan with sugar, add pudding powder, wait until the mixture thickens, bring to the boil
slightly, set aside and allow to cool completely. Prepare the cream by mixing all the cream ingredients. Add 1/2 of the cream, the cooled raspberry layer and the other half of the cream, which we add carefully so that it does not mix with the raspberry layer. (I put the other half of the cream in a bag and carefully
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