Ingredients for the dough:
70 g of flour “00”;
120g of granulated sugar;
75 ml EVO oil.
Ingredients for the cream:
300 g of Ricotta di Bufala Campana PDO;
100 ml of liquid cream;
100g of granulated sugar;
70 g of chocolate chips.
Ingredients for chocolate ganache:
100g of dark chocolate;
100 ml of Cream.
Divide in two bowls the egg yolks from the egg whites, then whip the egg whites with sugar. Add the egg yolks to the egg whites and mix with a spatula. Add the oil and the sifted flour and mix until you get a homogeneous mixture.
On a rectangular baking tray place a sheet of parchment paper and pour the mixture previously prepared, let it cook for 13 min to 180 eggs in preheated oven. Once the cooking time has passed, prepare a damp cloth and turn over the biscuit dough to roll so that it cools but remains soft to be rolled up without breaking.
In a bowl pour the Ricotta di Bufala Campana PDO with sugar and mix. Then add the whipped cream and chocolate chips. Stir until you get a smooth cream not too liquid. Fill the biscuit dough with the cream and roll gently.
To cover your log with a delicious chocolate ganache bring the cream to a boil and pour it on the chocolate cut into small pieces mixed until the chocolate melts and let cool.
Cover with ganache the log stuffed with Ricotta di Bufala Campana PDO and to decorate it create waves with a fork. Let it rest in the refrigerator, portion and serve to your guests decorating it as you like.