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    You are in: Home / Recipes / Chocolate-Ricotta Icebox Cake Recipe
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    Chocolate-Ricotta Icebox Cake

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    30 mins

    6 hrs 30 mins

    Caroline Cooks's Note:

    Cool, refreshing and chocolate!! Use a high quality chocolate for this--flavored, if you like. From Everyday FOODS magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 14 ounces semisweet chocolate (do not use chips)
    • 2 (15 ounce) containers part-skim ricotta cheese, room temperature
    • 3/4 cup heavy cream
    • 1 (9 ounce) package chocolate wafers (about 44 cookies)

    Directions:

    1. 1
      Prepare pan by removing sides from a 9" round springform pan.
    2. 2
      Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.
    3. 3
      Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
    4. 4
      Make chocolate-ricotta mixture:.
    5. 5
      Break 12 oz. of chocolate into pieces.
    6. 6
      Place on a heatproof medium bowl set over (not in) a pan of simmering water.
    7. 7
      Cook, stirring occasionally, until chocolate has melted 8-10 minutes.
    8. 8
      In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
    9. 9
      Add warm chocolate; blend until smooth.
    10. 10
      In a large bowl, beat cream until stiff peaks form.
    11. 11
      With a rubber spatula, gently fold in chocolate-ricotta mixture.
    12. 12
      Assemble cake:.
    13. 13
      Arrange half of cookies in an overlapping pattern to cover bottom of pan.
    14. 14
      Spoon half of chocolate-ricotta mix on top of cookies; smooth top.
    15. 15
      Cover with remaining cookies; top with remaining mixture and smooth top.
    16. 16
      Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.
    17. 17
      To serve:.
    18. 18
      Release sides of pan and remove waxed paper from sides.
    19. 19
      Using bottom piece of waxed paper, pull cake onto platter.
    20. 20
      With a metal spatula, lift cake and remove waxed paper.
    21. 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. 22
      (Wipe knife clean and re-dip in water for each slice).

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    Ratings & Reviews:

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    Nutritional Facts for Chocolate-Ricotta Icebox Cake

    Serving Size: 1 (174 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 495.3
     
    Calories from Fat 343
    69%
    Total Fat 38.1 g
    58%
    Saturated Fat 22.4 g
    112%
    Cholesterol 52.9 mg
    17%
    Sodium 276.9 mg
    11%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 8.2 g
    32%
    Protein 17.4 g
    34%

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