Chocolate Cake With Coconut Cream Cheese Balls

Mix the Ricotta cheese until creamy. Add cornstarch, egg yolk, vanilla extract, coconut flakes and homogenize. Divide the batter into 4 equal parts. Color each part into different colors and form balls (10-12 g each).
Preheat the oven to 175 Celsius and prepare two cake pans of 17 cm diameter by greasing them and covering the base with baking paper. Sift flour, cocoa and baking soda together. Cream butter and sugar, then add eggs (one at a time), orange extract and cream. Finally add the dry ingredients and homogenize. Divide the batter equally between two bowls. From one of the bowl, take 3-4 spoons of the batter and spread a thin layer onto the bottom of one cake pan. Place coconut balls over this thin layer. Pour the rest of the batter over the balls layer and spread it equally using a spatula. Do the same with the other bowl mixture and the other cake pan. Put the pans into the preheated oven and bake them for 20-25 minutes (check the cakes, they should be springy to touch). When they are done, take the pans off the oven and let cool.
Dissolve sugar into cream and bring to a boil. Pour the hot cream over the chopped chocolate. Let the sit for a few minutes then whisk the mixture until smooth. Let the ganache cool until it reaches room temperature and starts o thicken.