Prepare the Biscuit Base:

•  Crush the chocolate biscuits into fine crumbs. You can do this by placing them in a zip-lock bag and crushing them with a rolling pin or by using a food processor.
•  Transfer the biscuit crumbs into a bowl and mix in the cocoa powder and a pinch of salt.
•  Add 2 tablespoons of honey or maple syrup to the biscuit crumbs and mix well until the mixture resembles wet sand.

Prepare the Ricotta Mixture:

•  In another bowl, mix the ricotta cheese with the vanilla extract until smooth.
•  Melt the dark chocolate chips or chopped dark chocolate in a microwave or using a double boiler. Allow it to cool slightly.
•  Gradually fold the melted chocolate into the ricotta mixture until well combined. Taste and add more honey or maple syrup if desired for sweetness.

Assemble the Cake:

•  Line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
•  Spread half of the biscuit mixture evenly into the bottom of the pan, pressing down firmly to form the base.
•  Pour half of the ricotta mixture over the biscuit base and spread it out evenly.
•  Repeat the layers with the remaining biscuit mixture and ricotta mixture, smoothing the top layer with a spatula.

Chill and Serve:

•  Cover the loaf pan with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, to set.
•  Once set, carefully lift the cake out of the pan using the overhanging parchment paper.
•  Slice the cake into thick bricks and serve chilled.
•  Optionally, garnish each slice with whipped cream, berries, chopped nuts, or chocolate shavings before serving.

Enjoy your delicious Chocolate Ricotta Brick Cake.