1 шоколадово руло 13-14 бр парчета

500 гр сирене рикота

180 гр пудра захар

200 гр тъмен шоколад

250 мл сметана

30 гр захаросани кори от портокал



Разбийте заедно сирене рикота и пудра захар и разделете сместа на 2 части.

Покрийте страните на кръгал басан с равни парчета от шоколадовото руло, плътно едно до друго.

Разбийте сметаната с останалата пудра захар и я охладете .

Добавете 1/3  течен  шоколад към първата купа със сиренето рикота и леко се изсипва  в калъпа върху рулата , като се уверите че остава празно пространство в центъра;

Добавете другата 1/3  течен  шоколад към втората купа със сметаната и портокалови кори и отново се изсипва  в калъпа върху крема с рикота , като пак се уверите че остава празно пространство в центъра;

Сега трябва да запълните сърцето на басана с шоколад и да го покрийте първо с резени руло и след това с фолио за да поставите във фризера за поне 3 часа.

За да се консумира тортата с правилната консистенция, я оставете на стайна температура в продължение на най-малко 30 минути, обърнете върху плато, украсете и сервирайте.


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