Chocolate-Ricotta Icebox Cake |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 10 |
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Cool, refreshing and chocolate!! Use a high quality chocolate for this-flavored, if you like. From Everyday FOODS magazine. Ingredients:
14 ounces semisweet chocolate (do not use chips) |
2 (15 ounce) containers part-skim ricotta cheese, room temperature |
3/4 cup heavy cream |
1 (9 ounce) package chocolate wafers (about 44 cookies) |
Directions:
1. Prepare pan by removing sides from a 9 round springform pan.
2. Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.
3. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
4. Make chocolate-ricotta mixture:.
5. Break 12 oz. of chocolate into pieces.
6. Place on a heatproof medium bowl set over (not in) a pan of simmering water.
7. Cook, stirring occasionally, until chocolate has melted 8-10 minutes.
8. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
9. Add warm chocolate; blend until smooth.
10. In a large bowl, beat cream until stiff peaks form.
11. With a rubber spatula, gently fold in chocolate-ricotta mixture.
12. Assemble cake:.
13. Arrange half of cookies in an overlapping pattern to cover bottom of pan.
14. Spoon half of chocolate-ricotta mix on top of cookies; smooth top.
15. Cover with remaining cookies; top with remaining mixture and smooth top.
16. Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.
17. To serve:.
18. Release sides of pan and remove waxed paper from sides.
19. Using bottom piece of waxed paper, pull cake onto platter.
20. With a metal spatula, lift cake and remove waxed paper.
21. Using a vegetable peeler, shave remaining 2 oz. of chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices.
22. (Wipe knife clean and re-dip in water for each slice).
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