1 Panettone about 500 gr. - 1.1 lb
12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
milk or canned fruit syrup to brush panettone
Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate.
Put the mix in the fridge for a few moments, while you whisk the egg whites. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
With a sharp knife, remove the top of the panettone and set it aside. Remove the internal "pulp" of the panettone until about 2" from the sides and bottom. Keep the "pulp", you'll need it for the next recipe.
Brush the internal side of the panettone with milk or canned fruit syrup.
Pour the cheese cream and top with the panettone cap.
Wrap it with plastic (cello) and put in the fridge (not freezer) for at least 4 hours.
Depending on the panettone size, this cakes can serve 6 to 12 people.