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RECIPE for Chocolate Ricotta Cake
Servings: 12 slices
For the Ricotta Filling:
• 1 cup (240g) Heavy Cream, cold
• 2 cups (500g) fresh Ricotta cheese, cold
• 1/2 cup (100g) white Sugar
• Zest of 1 Lemon (orange or lime works too)
For the Biscuit Base:
• 1.1lb (500g) Cinnamon Icebox Cookies, about 55-60 cookies
• 3/4 cup (180g) whole Milk
• Optional: 2-3 tbsp Liquor (I used rum)
For Chocolate Ganache:
• 1/2 cup (120g) Heavy Cream
• 4.5oz (130g) Semisweet or Dark Chocolate, finely chopped
• 1/2 cup (60g) unsweetened Whipped Cream (1/4 cup liquid)
• Berries or other fruit to decorate
*Cinnamon cookies pair really well with this dessert, but you can also use vanilla wafers (click here for my recipe), or any kind of crispy cookie
Tools: 9 inch springform pan (you will only need the ring, so if you have a cake ring that works great as well), medium bowl, large bowl, electric whisk, silicon spatula, small offset spatula, piping bag with tip of your choice (optional)
For the Ricotta Filling:
1. In a medium bowl, whip up your heavy cream to stiff peaks with an electric hand mixer. Set aside
2. In a large bowl, combine your ricotta, sugar, and lemon zest. Whisk everything until well combined. Take a dollop of your whipped cream and fold into mixture using your whisk (this helps lighten up your mixture in order not to deflate your whipped cream once you add the rest). Switch to a silicon spatula, add in all of your whipped cream and fold everything together, gently but thoroughly. Set mixture aside.
To Assemble Cake:
1. Place the ring of a 9 inch springform pan on the plate you plan on serving the cake (we are just using the ring to build the cake, you don’t need the base of the pan).
2. Dip each cookie in the milk one by one and line along the bottom of the plate (if you are using the liquor, add to the milk).
3. Spread 1/3 of your ricotta mixture evenly over the cookies. Repeat layering your cookies (dip in milk first) and ricotta cream 2 more times, in the end there should be 3 layers of cookie and 3 layers of cream, the top should end with the cream.
4. Chill this overnight, to allow everything to set up well and hold it’s shape.
For the Ganache and Garnish (next day):
1. Have your chopped chocolate ready in a medium heat safe bowl.
Heat cream in the microwave or on the stovetop, just until it begins to simmer. Pour over chocolate and leave for 1 minute, then whisk until smooth. Pour this over your cake that has chilled overnight and spread as evenly as possible. Chill for 30 minutes, just to allow the ganache to firm up.
2. Once your cake has chilled for 30 minutes, remove from the fridge. Take a thin knife or a palette knife and run it along the edges of your cake, to help it release more easily. Unclamp your ring and remove from the cake. You can smooth out the sides a bit with a palette knife.
3. Pipe on some rosettes of unsweetened whipped cream (I used a piping bag with a star tip, use whatever tip you like), and top with some fresh berries or fruit. Serve.
4. Store covered in fridge for up to 3 days.