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

Source: Everyday Food, July/August 2006
Total Time Prep Servings



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.

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How would you rate this recipe?
  • urbanfoodguy
    20 NOV, 2017
    Love this recipe so simple and perfect. I used a little bourbon in the batter and decorate et sides and top with crushed cookies (I made homemade not store-bought) Not sure what all the miserable nay sayers are talking about - this recipe is a winner!
  • 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.

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