Where does the name of this recipe come from?  My wonderful son Frank, the chef!  The dish was created when he wanted to make a twist on the traditional slice of cake his grandmother serves.  Frank just earned his diploma as a “professional chef of Italian cuisine” from one of the great masters, Gualtiero Marchesi.  I couldn’t be more proud of him and hope you enjoy the delicious dessert.


  • 4 eggs
  • 100 gr (1/2 cup) sugar
  • 500 gr (2 cups) ricotta
  • 160 gr ( 1 1/4 cups)  bitter 75{de7df6f692f90c8bb3152e3583707678c626aaa505dbcba76d801cac40f600e5} chocolate
  • 1 TBSP rum


Take a bowl, beat eggs with sugar and after few minutes add the ricotta.

Chop the chocolate and add to the mixture together with the rum. Pour the mixture in a baking pan and cook for 40 minutes.(350 Fahrenheit)

When the cake is ready, let it cool. With a cookies cutter, cut the cake into small circles.

Spread each circle with whipped cream (prepared in advance) then close with a  smaller one on top.

Sprinkle with powder chocolate, castor sugar, a few strawberries for a nice presentation.

Frank receiving his diploma.

Frank receiving his diploma.