INGREDIENTS
2
Eggs
1 1/2 tsp
Vanilla bean spread
200 g
All-purpose flour
50 g
Almond meal
1 1/4 tsp
Baking powder
335 g
Bittersweet chocolate, good quality
70 g
Cocoa, dutch process
150 g
Powdered sugar
1 1/2 tsp
Salt
135 g
Sugar
100 g
Olive oil, extra virgin
195 g
Butter, unsalted
2 tbsp
Heavy cream
60 g
Milk
250 g
Ricotta, good quality