Take the container where we intend to compose the cake and cover it with cling film or aluminum foil.
Put the ricotta cream in a bowl and add the drops of dark chocolate, then mix well.
Cut the Panettone into slices about 1cm thick, line the mold so that it is well covered, press to fix it.
Fill with the ricotta cream and cover again with slices of panettone and press well in order to press the ricotta cream.
Cover with plastic wrap and keep in the fridge for at least an hour.
If you want you can prepare it a day earlier.

Panettone with chocolate and ricotta is ready !!