Best Chocolate Ricotta Icebox Cake Recipes
CHOCOLATE-RICOTTA ICEBOX CAKE
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Number Of Ingredients 5
Steps:
- Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a 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, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
CHOCOLATE-RICOTTA ICEBOX CAKE
Steps:
- 1.Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide. 2.Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes. 3.In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture. 4.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. 5.Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
CHOCOLATE-RICOTTA ICEBOX CAKE
Make and share this Chocolate-Ricotta Icebox Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a 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, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Nutrition Facts : Calories 495.3, Fat 38.1, SaturatedFat 22.5, Cholesterol 52.9, Sodium 277, Carbohydrate 35.5, Fiber 7.5, Sugar 8.2, Protein 17.4
CHOCOLATE-RICOTTA ICEBOX CAKE
Cool, refreshing and chocolate!! Use a high quality chocolate for this--flavored, if you like. From Everyday FOODS magazine.
Provided by Caroline Cooks
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare pan by removing sides from a 9" round springform pan.
- Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.
- Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture:.
- Break 12 oz. of chocolate into pieces.
- Place on a heatproof medium bowl set over (not in) a pan of simmering water.
- Cook, stirring occasionally, until chocolate has melted 8-10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
- Add warm chocolate; blend until smooth.
- In a large bowl, beat cream until stiff peaks form.
- With a rubber spatula, gently fold in chocolate-ricotta mixture.
- Assemble cake:.
- Arrange half of cookies in an overlapping pattern to cover bottom of pan.
- Spoon half of chocolate-ricotta mix on top of cookies; smooth top.
- Cover with remaining cookies; top with remaining mixture and smooth top.
- Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.
- To serve:.
- Release sides of pan and remove waxed paper from sides.
- Using bottom piece of waxed paper, pull cake onto platter.
- With a metal spatula, lift cake and remove waxed paper.
- 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.
- (Wipe knife clean and re-dip in water for each slice).
Nutrition Facts : Calories 495.3, Fat 38.1, SaturatedFat 22.5, Cholesterol 52.9, Sodium 277, Carbohydrate 35.5, Fiber 7.5, Sugar 8.2, Protein 17.4
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