Chocolate-Ricotta Icebox Cake

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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
  • 1
    (9 ounce) package chocolate wafers (about 44 cookies)
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DIRECTIONS

  • 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).
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