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)
Directions
1. 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.
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).
credit to : marthastewart.com
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