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8 piece Chocolate, dark, high cocoa solids

10 tablespoon Cheese, ricotta, reduced fat (5%)

1 egg Egg, chicken, whole, raw

8 teaspoon Sugar, white, granulated or lump

8 biscuit Biscuit, sweet, sponge finger style

1 shot Coffee, from ground coffee beans, espresso style, without milk

1 tablespoon Cocoa powder

• 1. Place ricotta cheese and egg yolk in the food processor and mix until smooth.
• 2. Combine the chocolate and one-third of the ricotta in bowl over a saucepan half-filled with simmering water. Cook, stirring with a metal spoon until the chocolate melts.
• 3. Use an electric beater to whisk the egg white until soft peaks form.
• 4. Fold the ricotta mix into the egg white until just combined.
• 5. Place the biscuits in a bowl and drizzle with the coffee. Spoon half the biscuit mixture evenly among serving glasses. Top with half the chocolate sauce and half the ricotta mixture. Continue layering with remaining biscuits, chocolate mixture and ricotta mixture. Dust with cocoa to serve.