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Chocolate-Ricotta Icebox Cake

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“Cool, refreshing and chocolate!! Use a high quality chocolate for this--flavored, if you like. From Everyday FOODS magazine.”
READY IN:
7hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 14 ounces semisweet chocolate (do not use chips)
  • 2 (15 ounce) containers part-skim ricotta cheese, room temperature
  • 34 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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