Chocolate Ricotta Icebox Cake Recipes

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Steps:

• Prepare pan: Remove sides from a 9-inch round springform pan (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.
• 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.
• 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).

Steps:

• 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).