:: crack of the week ::

a few weeks ago when I needed a gluten free dessert to take to a friends (where someone was gluten free obviously) and I came across this chocolate ricotta ice box cake.

turns out it may be a perfect little treat for an easter brunch

THE jewel was as helpful as ever with not having chocolate wafers,

so the next best thing was auntie annie’s little bunny wafers.

this dessert is perfect for those of you that love chocolate but want something more savory than sweet.

another great part, it takes only 30 minutes to make and it’s meant to be made ahead. you can make it up to two days in advance. perfect for an easter brunch!

:: chocolate ricotta ice box cake ::

recipe from martha stewart

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)*
- *or a box of aunt annie’s bunny wafers
- ** springform pan

DIRECTIONS

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).