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Labor Day Egg-less Dessert: Chocolate-Ricotta Icebox Cake

Chocolate Ricotta Icebox CakeIn light of all the recent egg news I’ve been cautious about cooking and baking with them. I always buy eggs at my farmer’s market at home, but when I was on vacation recently I was unable to procure my usual pasture-raised beauties. With a dinner party on the horizon, and no certainty about the safety of my eggs, I decided to go for an egg-less dessert and make an icebox cake. I first read about this on Martha Stewart this summer was immediately hooked on the idea of “baking” with my freezer. The recipe came together beautifully and it was an absolute hit at our August cookout. The creamy chocolate cake and cookie crust reminded me of a chilled cheesecake. It was the perfect cool refreshing treat to celebrate the end of summer.

Chocolate-Ricotta Icebox Cake

adapted from Martha Stewart

14 ounces semisweet chocolate (do not use chips
30 oz. part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers

Prepare pan: Line a 9″ springform pan with plastic wrap so that it completely covers the bottom and sides of the pan. Allow for 4″ overhang over the sides of the pan, you will fold those over the top the cake as it chills.
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.
To Serve: Dip a knife in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

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