Chocolate Ricotta Cake without Baking

Name: Chocolate Ricotta Cake without Baking
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 Portionen
Ingredients: 250 g Chocolate biscuits; 100 g Butter, soft; 350 g Ricotta; 300 g Mascarpone; 150 g Powdered sugar; 150 g Chocolate shavings; 150 g Whole milk chocolate

Cake

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This chocolate ricotta cake is an absolute hit when you need something quick and still want to put something special on the table! The crunchy cookie base harmonizes perfectly with the creamy ricotta-mascarpone filling and the delicate chocolate shavings. I especially like to make it in the summer because it's so refreshing. The preparation is very easy and without baking - ideal if the oven should stay off. A great dessert for birthdays or just for coffee!

Ingredients (7 ingredients)

250 g Chocolate biscuits
100 g Butter, soft
350 g Ricotta
300 g Mascarpone
150 g Powdered sugar
150 g Chocolate shavings
150 g Whole milk chocolate

Preparation (7 steps)

Chop biscuits

Thermomix® Setting

10 sec/Speed 8

Put 250 g chocolate biscuits into the mixing bowl and chop for 10 sec./level 8. If necessary, push down with the spatula and repeat the process.

Prepare cookie base

Thermomix® Setting

20 sec/Speed 4

Add 100 g soft butter to the chopped biscuits in the mixing bowl and mix for 20 sec./level 4. Divide the mixture into two halves. Place one half in a springform pan and press down as the base and edge. Set the second half aside.

Cooling time

Put the springform pan in the refrigerator for 30 minutes.

Prepare ricotta cream

Thermomix® Setting

30 sec/Speed 3

Put 350 g ricotta, 300 g mascarpone and 150 g powdered sugar into the mixing bowl and stir until creamy for 30 sec./level 3.

Fold in chocolate shavings

Thermomix® Setting

10 sec/Linkslauf/Speed 2 Reverse

Add 150 g chocolate shavings to the ricotta cream in the mixing bowl and fold in for 10 sec./reverse/level 2.

Melt chocolate

Thermomix® Setting

4 min/122°F/Speed 2 50

Put 150 g whole milk chocolate in pieces into the mixing bowl and melt for 4 min./50°C/level 2.

240

Layer cake

Pour the melted chocolate onto the cookie base in the springform pan. Spread the ricotta cream on top and smooth it out. Spread the second half of the biscuit-butter mixture as a topping on the cake.