Chocolate Bomb

Ingredients for 8 servings:

• 200 g butter
• 200 g sugar
• 200 g flour, white flour
• 3 eggs
• 2 tsp baking powder
• 3 tbsp cocoa powder (or chocolate powder)
• 500 g ricotta
• 250 g mascarpone
• 3 tbsp sugar
• 100 g dark chocolate, broken
• 50 g almonds, chopped
• 2 tbsp cocoa powder
• Powdered sugar, for decoration
• Chocolate decoration, for decoration

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a batter from butter, sugar, flour, baking powder, eggs, chocolate, and cocoa powder and spread it thinly into two equal-sized springform pans or tart trays. Bake at 180°C for approx. 15 minutes and allow to cool. Rinse a glass bowl and line it with cling film. Cut one cake layer into 3 pieces and line the glass bowl with them, pressing the base down firmly. Mix the remaining ingredients to make a filling and pour it into the lined bowl. Now place the second cake layer on top of the filling and press it down firmly. Cover with the above-mentioned cling film and place a few plates on top to weigh it down. Then chill in the freezer for at least 3 hours. Remove from the freezer 1 hour before serving. Decorate with icing sugar and chocolate ornaments.