Chocolate Ricotta Icebox Cake

Servings: 12

Ingredients (Brownie Brittle):
1 package Wheat-Free Market Brownie Mix
1 large egg
¼ cup warm water
2 tablespoons butter
2 tablespoons coconut oil
¼ cup dark chocolate chips

Ingredients (Filling):
30 ounces whole ricotta cheese, room temperature
2/3 cup dark chocolate chips
1 tablespoon Virtue Sweetener (to taste)
¾ cup heavy cream
2-4 mint leaves to garnish

Brownie Brittle: Preheat oven to 350 degrees. In a bowl mix Wheat-Free Market Brownie Mix, egg and warm water. Stir well until mixture is smooth. In a smaller glass bowl microwave butter, coconut oil and ¼ cup chocolate chips for about 30 seconds. Stir until blended smooth. Add to brownie mixture and stir until blended. Spread mixture out thin onto a parchment-lined cookie sheet. Bake for 30min. Let cool. Use a pizza cutter or knife to cut into shapes that work for the pan you are using.

Filling: In a food processor, blend ricotta until smooth. In small glass bowl, microwave 2/3 cup chocolate chips for 30 seconds. Stir and repeat. Stir until chocolate is smooth. Immediately add warm chocolate to ricotta and blend using the food processor until smooth. Add Wheat-Free Market Virtue Sweetener and blend again. In another bowl, whip the heavy cream until stiff peaks forms. Fold whipped cream gently into chocolate ricotta mixture.

Assembly: Line a bread pan with parchment paper. Spread a layer of chocolate ricotta mixture on the bottom of pan. Then a layer of brownie brittle. Repeat layers until ingredients are all used ending with chocolate ricotta mixture on top. Cover with plastic wrap and refrigerate for at least 6 hours. When it is firm, you can put a plate over the loaf pan and flip it, then carefully remove the parchment paper.  Garnish with mint leaves!

Alternatively, you can assemble this in spring form pans or spring-form minis (as pictured).  Whatever pan or pans you use, just try to cut the brownie brittle into shapes that will fit the pan.

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