Love this Vintage Refrigerator Ad from the 30s. I imagine your 'icebox' is a bit more up-to-date.
Chocolate Ricotta Icebox Cake
14 ounces dark chocolate (55-70% cacoa, fairtrade) - do not use chocolate chips
30 oz. part-skim ricotta cheese, room temperature
3/4 cup heavy cream
9 ounces chocolate wafers
Line 9″ springform pan with plastic wrap (or waxpaper) so that it completely covers bottom and sides of pan. Allow 4″ overhang over the sides of the pan (you'll fold this over the top the cake as it chills).
Make Chocolate Ricotta Mixture:
Break 12 ounces of chocolate into pieces. Place in heatproof medium bowl set over pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
In food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
Add warm chocolate; blend until smooth.
In large bowl, beat cream until stiff peaks form.
With a rubber spatula, gently fold in chocolate-ricotta mixture.
Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top.
Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake (or just eat the two ounces of chocolate)