Pie crust pastry (homemade or bought)
500 g ricotta cheese
2-3 tbs sugar
75 g of plain chocolate into small pieces natrgane
2 tbs Amaretto liqueur
On a lightly floured work surface, thinly roll out the pie crust pastry ( find the recipe for the basic fruit or savory pie crust at http://lakakuharica.blogspot.com/2009/10/tijesto-za-pite.html).
Whit a pie tin cut the pastry circle large enough to overlay the bottom and the sides of the tin.
Grease or line with parchment paper the pie tin. Cover with pastry circle.
Beat the cheese, egg and sugar with hand mixer for 3-4 minutes or until the cream becomes smooth and shiny.
Stir in pieces of chocolate and Amaretto.
Evenly cover the pastry pie shell with the ricotta and chocolate cream.
Bake the pie in the oven for 30 minutes at 170°C or until the creamy top becomes bubbly and the pie crust becomes golden in colour.
Serve cool or chilled, preferably the next day.