1. Crush the biscuits in a food processor or by rolling them, in a plastic bag, with a rolling pin until crumbed; add the butter and stir well. Press the crumbs into a 25cm spring form tin and bake in a preheated oven at 230°C for 5 minutes. Remove, cool and refrigerate before the next step.

2. Melt the chocolate on high in a microwave or in a double boiler; in my old microwave it took 4 minutes and I stirred once. Once melted, pour in the cream and mix well. It is important that the cream be at room temperature, as it will curdle the chocolate if poured in cold.

3. Combine the cream and ricotta cheeses together by whisking with an electric beater; gradually add the chocolate mixture and then the eggs one at a time. Lastly, add the vanilla essence.

4. Pour the filling into the biscuit crust and bake at 180°C for 60 to 75 minutes. When nearly set, turn off the oven and leave to cool in the oven. My oven is old and electric (not fan force) so it takes longer. Keep an eye on the cake and when the cake is set in the middle (wobble the cake to see if the centre is set), turn the oven off.

I don't ever refrigerate this cake but it can be made before hand. Serve with tinned or fresh raspberries and a good cuppa! I served cream with mine which is excessive but delicious as I am able to get pure Jersey cream where I live.