In a mini food processor or blended, mix together farmers cheese (or ricotta), eggs, butter, sugar and salt until smooth with no visible grains of cheese.

Sift einkorn flour with baking powder into a mixing bowl (I use a plain strainer for sifting); add wet mixture.

Start mixing it at first with a spoon, then your hands until it comes together into a nice ball. Because of farmers cheese, the dough is going to be very easy to handle, and it's unlikely that you will need extra flour. But in the case that your farmers cheese was too wet, you may add extra flour by tablespoons until the dough feels right.

Transfer the dough onto floured work surface and separate it into 12 parts. What I do is roll the dough into a 'sausage', then cut it into four segments, then stack those segment next to each other, and cut into threes.

Divide each of the 12 pieces into three segments and roll them out to circles of about 3.5-4 inches in diameter.

In a heavy bottom sauce pan, melt the chocolate with cream. Brush each circle with melted chocolate leaving a little room by the edges. Fold each circle in half, then fold in half again to get a quarter segment.

Line three quarter segments together with the open side facing up so that the bottom corners are about 2 inches apart from each other.

Roll the segments into a flower-like shape and place into a muffin pan lined with paper cups.

Repeat the steps until all 12 cups are filled.

Bake in a pre-heated to 350ºF (180ºC) oven for 25-30 minutes, or until the tops start to brown.

Serve warm or cold.