No-bake Real Food Chocolate Yum 'Cake'
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
32 oz Part Skim Ricotta Cheese8 oz Neufchatel cheese, room temperature12 oz bag Ghirardelli (or other good quality) dark chocolate chips1 5.25 oz package Ginger Thins1/2 tsp butter, room temperature
Line springform angel cake pan with parchment paper on bottom and light coating of butter on sides.
Arrange ginger thins on bottom and sides of pan. Around center cone, break them by pressing them. They'll stick to butter.
Melt chocolate over hot water in double boiler.
Put ricotta and neufchatel cheese in food processor bowl and run until mixed thoroughly. Add melted chocolate and run to mix. You'll need to scrape sides down with rubber spatula and mix some more once or twice.
Put half of mixture into angel cake pan and spread carefully to fill. Smooth the surface and cover with remaining ginger cookies. Add remaining chocolate ricotta mixture and spread/smooth again. Cover angel cake pan with plastic wrap and put in refrigerator for 2 hours or more. When ready to serve, invert onto a plate. If it sticks, wrap a warm dish towel (warmed in the microwave or in some hot water, then squeezed out , if water is used) around the outside of the pan and put another in the center cone. This will soften the butter and release the cake onto the plate. Using sharp knife dipped in warm water, slice into quarters, then each quarter into quarters.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user JILLINWONDER.
Arrange ginger thins on bottom and sides of pan. Around center cone, break them by pressing them. They'll stick to butter.
Melt chocolate over hot water in double boiler.
Put ricotta and neufchatel cheese in food processor bowl and run until mixed thoroughly. Add melted chocolate and run to mix. You'll need to scrape sides down with rubber spatula and mix some more once or twice.
Put half of mixture into angel cake pan and spread carefully to fill. Smooth the surface and cover with remaining ginger cookies. Add remaining chocolate ricotta mixture and spread/smooth again. Cover angel cake pan with plastic wrap and put in refrigerator for 2 hours or more. When ready to serve, invert onto a plate. If it sticks, wrap a warm dish towel (warmed in the microwave or in some hot water, then squeezed out , if water is used) around the outside of the pan and put another in the center cone. This will soften the butter and release the cake onto the plate. Using sharp knife dipped in warm water, slice into quarters, then each quarter into quarters.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user JILLINWONDER.
Nutritional Info Amount Per Serving
- Calories: 273.9
- Total Fat: 18.6 g
- Cholesterol: 29.1 mg
- Sodium: 176.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.0 g
- Protein: 10.0 g
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