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Ingredients
US|METRIC
4 SERVINGS
- 6 eggs (medium 330g)
- 2 cups sugar (400g)
- 1 cup ricotta (250g)
- 1 cup vegetable oil (250ml)
- 2 tsp. lemon juice (freshly squeezed)
- 1 tsp. vanilla extract
- 3 cups white flour (380g)
- 1 Tbsp. baking powder (14g)
- 1 cup strong coffee (250ml)
- 10 oz. dark chocolate (chopped, semi sweet, 300g)
- 1 cup heavy cream (250ml)
- 1 Tbsp. coffee liqueur (I use Tía María or Kahlua)
- 8 sheets gelatin (+ cold water to submerge. About 14 grams gelatin.)
- 2 cups heavy cream (500ml)
- 5 oz. white chocolate (chopped,150g)
- 5 egg yolks
- 3/4 cup sugar (170g)
- 2 cups cream cheese (room temperature, 16 oz/450g)
- 15 Tbsp. coffee liqueur (e.g. Tía María or Kahlua)
- 1 1/2 cups heavy cream (350ml)
- 1 Tbsp. powdered sugar
- 3 Tbsp. unsweetened cocoa powder (+ 1/2 tsp golden dust optional)
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