Chocolate Ricotta Icebox Cake Recipes

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CHOCOLATE-RICOTTA ICEBOX CAKE

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:

• 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:

• 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).