600gramsricottaif the ricotta is really fresh, it needs to drain overnight. Trader Joe’s ricotta is already drained
150gramsdark chocolate
1small glassbrandy
Instructions
Preheat the oven to 320°F.
In a mixing bowl, add the flour, sugar, cubes of butter, 1 egg, 2 egg yolks, and lemon zest.
Mix the ingredients rapidly to create a stiff ball of dough.
Cover the dough with plastic wrap and place it in the refrigerator for about 30 minutes.
In another mixing bowl, add the ricotta, sugar, and two egg yolks and mix together until the yolks are completely blended into the sugar and ricotta and the mixture is smooth.
Break the dark chocolate into small pieces and add it to the ricotta filling.
Add the brandy to the filling and mix. Place the filling in the refrigerator.
Take the pasta frolla (dough) from the refrigerator and spread ⅔ of it onto a lightly floured pastry board.
Grease a 10-inch cake pan with butter.
Press the dough into the cake pan and cut off the excess dough that hangs over the edges. Using a fork, pierce the bottom of the dough in several places.
Spread the ricotta and chocolate filling over the dough.
Use the remaining dough to create a lattice pattern on the surface of the filling.
Bake for 1 hour. Remove from oven and let sit until cool. Place in the refrigerator until chilled and serve.