Chocolate Ricotta Icebox Cake is perfect for
Labor Day. Recipe adapted from
Martha Stewart (2006), this
Icebox Cake is great to make for a cookout. It's
egg-less, so no worries about raw eggs in this dessert. Let your refrigerator do the baking!
This cake is labor and egg free!
Love this
Retro Refrigerator Ad from the 30s. I imagine your
'icebox' is a bit more up-to-date.
Chocolate Ricotta Icebox Cake
Ingredients
14 ounces dark chocolate (55-70% cacoa) -
do not use chocolate chips
30 ounces part-skim ricotta cheese, room temperature
3/4 cup heavy cream
9 ounces chocolate wafers
Directions
Prepare pan:
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.
Assemble cake:
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)
