Ricotta Pudding

2 eggs, separated
4 T. sugar
1/8 c. espresso coffee
1 T. finely ground espresso coffee
1 lb. ricotta
1/4 c. whipping cream
½ T. grated dark chocolate

Use a small mold for this, about 4". 
Moisten the inside with water. 
Beat egg yolks with 2 ½ tablespoons of sugar and both coffees. 
Add the ricotta and mix. 
Beat egg whites to peaks, gradually adding the remaining sugar. 
Fold the cream into the ricotta, then gently fold in the egg whites. 
Put the entire mixture into the mold (or a small bowl) and refrigerate for a few hours. 
Take the pudding out of the mold and place on a plate. 
Sprinkle the grated dark chocolate over the top and serve.