Chocolate Ricotta Icebox Cake Recipes

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).

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).

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).

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

Steps:

• Place ricotta cheese, sugar and almond extract in food processor; cover. Process until smooth. Set aside.
• Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min. Cook on low heat until gelatine is completely dissolved, stirring constantly. With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended. Spoon into medium bowl. Reserve 1 Tbsp. of the chocolate chips for garnish. Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
• Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams. Stand on edge on serving platter to make a 14-inch loaf. Frost with the whipped topping. Top with the reserved 1 Tbsp. chocolate chips. Refrigerate at least 4 hours or up to 24 hours. Cut diagonally into 14 slices to serve. Serve leftover dessert in refrigerator.