Cake - Icebox- Chocolate-Ricotta

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Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.

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  • 10

Ingredients

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

Preparation

Step 1

(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.
2. 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.
3. 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.
4. 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.
5. 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).

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