for milk syrup
2.5oz – 75ml water
3/8 cup – 75g granulated sugar
2.5oz – 75ml whole milk
for the fillings
½ cup – 120ml whipping cream
2 ½ cups – 650g ricotta cheese
1 cup – 150g chocolate chips
¼ cup – 75g nutella
¼ cup – 75g custard
1 tbsp – 7g cinnamon
1/3 cup – 35g hazelnut grain
3 cups – 300g sponge cake (pan di spagna) – recipe here
for the covering
½ cup – 120ml cream
2/3 cup – 120g dark chocolate
In a saucepan, pour the water and sugar and bring to the boil to dissolve the sugar. Remove from heat, add milk, mix and let cool.
Coat a bowl about 15cm in diameter with the transparent film to which the sponge cake will adhere. See recipe for sponge cake, or buy it ready-made.
Whip ½ cup – 120ml of fresh cream. Divide the ricotta into three equal parts, add to each of these the whipped cream which is also divided into three equal parts. In the first filling add 1/3 cup of chocolate chips, in the second filling add 1/3 cup of chocolate chips + nutella, and in the third add the custard + cinnamon. Carefully mix each filling.
With the syrup now cold, brush the sponge cake evenly, and begin to add the fillings by spacing them with some chopped hazelnuts and chocolate chips to taste. Fill the whole cake using the fillings, and finally cover with another layer of sponge cake also brushed with milk syrup.
Store in the refrigerator for at least 3 hours.
Meanwhile, bring ½ cup to a boil – 120ml of cream. Remove from heat and add the chocolate 2/3 cup – 120g. With a whisk, melt the chocolate until you get a smooth and homogeneous cream.
Remove the cake from the refrigerator, turn it onto a plate and cover it with chocolate cream. Decorate with the chopped hazelnuts and serve cold.