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
Scale
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