In a suitable container, whip the yolks of two whole eggs with the icing sugar. Combine 350 grams of fresh ricotta and mix carefully. Divide the mixture. In one part slowly add the bitter cocoa, stirring constantly to obtain a smooth and homogeneous mixture. Take a glass pan. Make a first layer of cocoa ricotta, then a layer of white compound. Cover the pie with foil and put it in the freezer. Remove the cake from the freezer and let it return to room temperature. Cut into squares or slightly thick slices and garnish with balsamic vinegar.