Hey everyone! Michael here, and let me tell you, this recipe… this one hits different. It’s not just a dessert; it’s a time machine. Seriously. It takes me right back to my Nonna’s kitchen in Italy – okay, okay, I’m Californian, my Nonna lived near Italy, she was a fantastic cook who just happened to love visiting! But the smell of ricotta, the sweetness of chocolate… it’s pure comfort. I remember being a little kid, sneaking spoonfuls of ricotta straight from the container (don’t tell my mom!), and she’d always say, “Michael, that’s for something special!” Well, this easy chocolate ricotta brick cake recipe is something special.
I’ve always been fascinated by how versatile ricotta is. It’s not just for lasagna, you know? Growing up, it was on everything – breakfast toast with honey (a total game-changer!), stuffed shells, even little sweet pastries. It’s such a humble ingredient, but it adds this incredible lightness and creaminess to anything it touches. And honestly, sometimes the simplest things are the best, right? That’s what I try to embody with “Easy Recipes List” – taking those classic flavors and making them accessible to everyone. No fancy techniques, no intimidating ingredients, just good food that makes you happy. ✨
I was thinking about this the other day while scrolling through Instagram (guilty!), and seeing all these super complicated desserts. Don’t get me wrong, I admire the skill, but sometimes you just want something… easy. Something you can whip up on a weeknight, or bring to a potluck without stressing. That’s where this easy chocolate cake recipe comes in. It’s seriously foolproof. I mean, it’s basically layering deliciousness.
And let’s talk about the chocolate. I’m a firm believer that good chocolate can fix almost anything. A bad day? Chocolate. Need a pick-me-up? Chocolate. Want to make a ridiculously good dessert? You guessed it – chocolate! I use a good quality semisweet here, but feel free to experiment. Dark chocolate would be amazing, or even a milk chocolate if you’re feeling extra sweet. The key is to let it cool slightly after melting, so it doesn’t cook the ricotta. Trust me, I’ve learned that the hard way! 😅
I’ve been playing around with this easy chocolate ricotta brick cake recipe for a while now, tweaking it here and there. I originally wanted to add a layer of pistachio paste, because, well, I love pistachios. But my friend Sarah (she’s a total baking whiz) convinced me that the raspberry jam was the way to go. And she was right! The tartness of the raspberry cuts through the richness of the chocolate and ricotta perfectly. It’s a flavor combination that just works.
I also love how forgiving this recipe is. You don’t need a fancy loaf pan, any 9x5x3 inch pan will do. And if you don’t have savoiardi (those ladyfingers), you can use sponge cake or even biscotti! It’s all about adapting and making it your own. That’s what cooking should be about, right? Having fun and creating something delicious. It’s a perfect example of why I always say, “Fun Cooking, Easier Life!”
And honestly, the overnight chill is crucial. It allows all the flavors to meld together and the cake to set properly. Don’t rush it! It’s worth the wait, I promise. I’ve tried to be impatient before, and it just doesn’t have the same magic. Plus, waking up to the smell of chocolate and ricotta? Best. Morning. Ever. This easy chocolate ricotta brick cake recipe is a winner, and I can’t wait for you to try it!
My Easy Chocolate Ricotta Brick Cake Recipe
This easy chocolate ricotta brick cake recipe is a comforting dessert that brings back memories of Nonna’s kitchen. It’s a no-bake recipe that’s perfect for any occasion and requires minimal effort.
- Prep Time: 20 minutes
- Cook Time: No Bake – Chilling Time Required
- Total Time: 4+ hours (mostly chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Cuisine: Italian-American
Ingredients
10 ounces semisweet chocolate, chopped
1 1/4 pounds fresh ricotta
1/4 cup superfine sugar
2 teaspoons pure vanilla extract
1/2 cup heavy cream, chilled
3/4 cup raspberry jam
24 savoiardi (ladyfingers)
Instructions
- Line a 9-by-5-by-3-inch loaf pan with plastic wrap to overhang the sides.
- Melt the chocolate in a heatproof bowl set over simmering water (a double boiler). Let the chocolate cool until it’s not hot to the touch but is still warm.
- Combine the ricotta, sugar, and vanilla in a large bowl, and whisk well until the mixture is smooth.
- In another large bowl, whip the cream to soft peaks.
- Fold the cooled chocolate into the ricotta mixture, and then fold in the cream in two additions, keeping it light.
- Put the jam in a bowl, and stir to loosen it up and make it spreadable (if it’s very thick, you can add a tablespoon or two of warm water).
- Spread a third of the ricotta mixture in the loaf pan, and top with a single layer of savoiardi. Drizzle with half of the jam.
- Spread with another third of the ricotta mixture, another layer of savoiardi, and the remaining jam.
- Top with the remaining ricotta mixture, and top with the remaining savoiardi.
- Rap the pan on the counter a few times to settle it and get rid of air pockets.
- Cover the top loosely with plastic wrap, and refrigerate until set, at least 4 hours, though overnight is best.
- Unmold it, using the plastic wrap as handles, and cut into thick slices crosswise to serve.
Notes
- For a richer flavor, use dark chocolate!
- Feel free to substitute the savoiardi with sponge cake or biscotti.
- Store leftovers in the refrigerator for up to 3 days.
- Don’t forget to rate and comment below if you try this recipe! I love hearing from you guys! ❤️
Nutrition
- Serving Size: 1 slice
- Calories: 350Cal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 8g
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