In a small bowl, mix together the crushed cookies, cinnamon and butter.
Press into the bottom of a 9 inch springform pan.
Refrigerate while you prepare the filling.
In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer.
Stir in candied peel and 2 ounces of grated chocolate by hand.
Spoon the filling over the chilled crust, and smooth out the top surface.
Refrigerate for 6 hours, or overnight.
Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer.
Run a knife around the outside edge of the cake, and remove the sides of the pan.
Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	496.94 Kcal (2081 kJ)
Calories from fat	223.06 Kcal
		% Daily Value*
Total Fat	24.78g	38%
Cholesterol	50.67mg	17%
Sodium	169.06mg	7%
Potassium	146.16mg	3%
Total Carbs	58.92g	20%
Sugars	31.54g	126%
Dietary Fiber	0.36g	1%
Protein	9.32g	19%
Vitamin C	0.1mg	0%
Iron	0.8mg	5%
Calcium	157.9mg	16%

Amount Per 100 g
Calories	330.56 Kcal (1384 kJ)
Calories from fat	148.38 Kcal
		% Daily Value*
Total Fat	16.49g	38%
Cholesterol	33.71mg	17%
Sodium	112.46mg	7%
Potassium	97.23mg	3%
Total Carbs	39.19g	20%
Sugars	20.98g	126%
Dietary Fiber	0.24g	1%
Protein	6.2g	19%
Iron	0.6mg	5%
Calcium	105mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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