Lightly grease a 20cm (8 inch) round loose based cake tin. Line the bottom and sides with greased greaseproof paper.

In a large bowl, beat or whisk the ricotta with the icing sugar, eggs, amaretto and vanilla essence until smooth. Whip the cream in another large bowl until soft peaks form. Mix one-third of the cream into the ricotta mixture, then fold in the remaining cream using a large metal spoon. Spoon the ricotta mixture into the prepared cake tin and level the surface. Chill for at least 4 hours until set. Remove the cake from the tin and gently peel off the paper. Sprinkle the cake with the grated chocolate to serve.

Warning: The consumption of raw or partially cooked egg carries a risk of Salmonella food poisoning, particularly for pregnant women, children, the elderly and immuno-suppressed.