1) Boil the chestnuts in milk and vanilla for one hour or until they are tender; Meanwhile, melt the chocolate in a double boiler. Peel the chestnuts, hold a whole handful and passed the other through a sieve, incorporating the liquor, the crushed biscuits, 40 g of sugar and the melted chocolate. Whisk the ricotta with the remaining sugar, embed them to the mixture and add the whipped cream.
2) Butter a mold from tile dl 7.5 and line with parchment paper. Fill with the mixture, level and transfer it in the fridge for at least 4 hours. When serving put the cake on a plate and garnish with chestnuts remained veiled in caramel and chocolate shavings.

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