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Chocolate-Ricotta Icebox Cake


Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, July/August 2006


  • 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)


  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).

Cook's Notes

The right pan: A springform pan has a clamp or spring that releases the sides of the pan from the bottom. It's ideal for cakes and tarts that would be hard to remove from a regular pan.

Reviews Add a comment

  • jodles
    20 JUN, 2011
    I made this for Fathers Day 2011 and it was YUMMY! We are all chocoholics so we thoroughly enjoyed this. It is really easy to make although you do make some dishes dirty :) I used a blender to mix the ricotta cheese, although I almost burned out the engine... next time I'll try a stick mixer in a bowl or something, definitely worth smoothing out the ricotta... got half of it in the freezer now for next weekend! enjoy!
  • JaneRW
    2 APR, 2011
    A bite of banality. Ennui on a fork. I could tell it was turning out flavorless, so i even steeped by wafers in orange liqueur and added coffee to my chocolate mix. Was a waste of my time and ingredients. Nothing can save this horrible, boring recipe. Make something different instead!
  • Gia2
    6 SEP, 2010
    I did not like the cake as written above and neither did anyone in my family. It waa lacking any flavor. I'm sure the suggestions below would help improve it but I will not be making this again.
  • camamaof4
    4 SEP, 2010
    After adding the chocolate to the ricotta, it was so thick there was no way to fold in the whipped was a chocolate brick. Might mix in some marscapone cheese next time?
  • JaneRW
    28 AUG, 2010
    as prepared, this cake was a dud. however, i improved it... added vanilla and instant coffee to the chocolate mixture and a pinch of salt (brings out choc flavour). i tossed the wafers in a scant amount of liqueur to add bite and soften slightly. i used triple sec, but you could use any of: irish creme, fra'angelico, starbucks, port, brandy, cognac, cointreau, or grand marnier. tea-totallers or those avoiding alcohol could use espresso.
  • USWLisa
    24 AUG, 2010
    I made this for a very small family gathering. It was a big hit. My husband says it needs to go into the lineup of deserts for gatherings. It does take slightly longer than 30 minutes to prepare but is very simple. Nothing complicated about this recipe.
  • carrie130
    16 AUG, 2010
    BTW - to make pretty chocolate shards, melt the remaining 2 oz chocolate in the microwave. THINLY spread the chocolate onto a sheet of wax paper
  • carrie130
    16 AUG, 2010
    personally, i thought this cake was VERY DENSE! I used whole milk ricotta, 1 cup heavy cream, added vanilla
  • gerhartl
    16 AUG, 2010
    Just remember - chocolate chips contain shortening - changes the texture and flavor from simple semisweet chocolate.
  • AuntieNMS
    15 AUG, 2010
    Big hit and so simple. I topped it with fresh raspberries. Splendid! :)